Swiss Chard With Cannellini Beans And Tomatoes (Boston Globe) – a delicious recipe with bunches, olive oil, garlic, red pepper, tomato paste, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In large pot, bring 6 quarts of water to boil over high heat.
2
Rinse the chard. Cut off and discard the stems at the base of the leaves. Slice the leaves crosswise into 1 inch wide strips.
3
Drop the chard into the boiling water. Cover and when it comes back to boil, reduce to simmer for 15 minutes or until tender. Drain.
4
In a large skillet, heat 1 T of the olive oil with the garlic and red pepper over medium heat, stirring constantly for 2 minutes or until garlic just begins to turn golden.
5
Immediately stir in tomato paste, continue cooking and stirring for 1 more minute.
6
Add plum tomatoes, turn heat to high and stir constantly for 1 - 2 minutes to soften the tomatoes.
7
Add the beans and the chard. Continue cooking over high heat, stirring constantly for 3 more minutes. Lower the heat to medium and stir in 2 T olive oil. Add salt and pepper to taste.
8
Simmer, stirring often for 2 more minutes. Sprinkle with olive oil before serving.
405
kcal
Calories
12
g
Fat
65
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 bunches about 2 lbs. swiss chard, 3 tablespoons olive oil, 6 garlic cloves, finely chopped, 1/2 teaspoon crushed red pepper flakes, and more.
Yes, Swiss Chard With Cannellini Beans And Tomatoes (Boston Globe) falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
