Prep 15 mins
Cook 15 mins
This was in the Boston Globe this week and says it was adapted from "Lidia's Italy".
- 2 bunches about 2 lbs. swiss chard
- 3 tablespoons olive oil
- 6 garlic cloves, finely chopped
- 1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 4 plum tomatoes, chopped
- 2 (15 ounce) canscannellinni beans, drained and rinsed
- salt and pepper
- olive oil (for sprinkling)
- In large pot, bring 6 quarts of water to boil over high heat.
- Rinse the chard. Cut off and discard the stems at the base of the leaves. Slice the leaves crosswise into 1 inch wide strips.
- 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.
- 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.
- Immediately stir in tomato paste, continue cooking and stirring for 1 more minute.
- Add plum tomatoes, turn heat to high and stir constantly for 1 - 2 minutes to soften the tomatoes.
- 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.
- Simmer, stirring often for 2 more minutes. Sprinkle with olive oil before serving.
Very tasty side and a wonderful way to use chard. Easy to make.
I did not make this but am wondering how the Nutrition Facts came up with 41% fat. Seems too high considering the ingredients. Only significant source of fat is the olive oil and with 2 bunches of chard, tomatoes, 2 cans beans, it is somewhat diluted in %fat. Appears to be a very healthy recipe