Tuesday, October 26, 2010


This recipe is low in fat but high in protein. You can also use garbanzo beans or flat gigante beans: the bigger and creamier the beans, the better.

Serves 4
Time: 35 minutes

2 lbs Swiss Chard, large stems discarded and leaves cut
crosswise into 2" strips
1/4 cup olive oil
3 garlic cloves, thinly sliced
1/4 tsp crushed red pepper
1 cup canned tomatoes, chopped
One 16 ounce can cannellini beans, drained, rinsed

1. Bring a saucepan of water to a boil. Add the chard and simmer
over moderate heat until tender, 8 minutes. Drain the greens
and gently press out excess water.
2. In saucepan, heat oil. Add garlic and crushed red pepper
and cook over moderate heat until the garlic is golden, 1 minute.
3. Add tomatoes and bring to boil. Add the beans and simmer
over moderate high heat for 3 minutes.
4. Add the chard and simmer over moderate high heat until the
flavors meld, 5 minutes.
5. Season with salt and serve.

Recipe from Food and Wine, October 2009

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