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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Swiss Chard with Cannellini

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-13

    Swiss Chard with Cannellini Empty Swiss Chard with Cannellini

    Post by Lobo Mon Jan 18, 2016 2:50 pm

    Swiss Chard with Cannellini Img66l
    Swiss Chard with Cannellini
    Swiss Chard with Cannellini Translucent
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    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 6
    The Italians often braise their beloved bietola (Swiss chard) with beans for a humble and healthy sauce over pasta. You can serve this meatless stew over rice or polenta, if youd like. For best texture, dont use the chard stems; set them aside for minestrone or to braise on their own.






    • 41

    Ingredients:


    • 1 bunch (about 1 lb.) red, white or rainbow Swiss
        chard
    • 1/4 cup olive oil
    • 1 yellow onion, chopped
    • 1 celery stalk, chopped
    • 1 carrot, chopped
    • 2 garlic cloves, roughly chopped
    • 1 can (14 1/2 oz.) chopped tomatoes
    • 1/4 tsp. red pepper flakes
    • 1 can (15 oz.) cannellini beans, drained and
        rinsed
    • Kosher salt and freshly ground pepper, to taste

    Swiss Chard with Cannellini Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, light-bodied white wines like the Domaine Guillerault Fargette, Sancerre from our Wine Club.

    Directions:

    Trim the stems and center ribs off the chard and reserve for another use. Rinse the leaves, shake off the excess water and stack the leaves on a cutting board. Thinly slice crosswise. Set aside.

    In a wide sauté pan or 5- to 7-quart Dutch oven over medium-high heat, warm the olive oil and add the onion, celery and carrot. Cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then stir in the tomatoes and red pepper flakes. Reduce the heat and simmer, uncovered, until the tomatoes break down and the sauce thickens a bit, about 10 minutes. Stir in the chard by the handful, letting each addition cook down a bit before adding the next. Stir in the beans. Cover the pan and simmer until the greens are very soft, 10 to 15 minutes more. Season with salt and pepper. Serves 6.

    Adapted from Braises & Stews, by Tori Ritchie (Chronicle Books, 2007).

      Current date/time is Tue Mar 19, 2024 7:38 pm