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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Swiss Chard with Cannellini

Share
avatar
Lobo
Moderator
Moderator

Posts : 25820
Thanked : 1247
Join date : 2013-01-12

Swiss Chard with Cannellini

Post by Lobo on Sun 17 Jan 2016, 9:50 pm


Swiss Chard with Cannellini

Be the first to Write a Review
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.



  • Printer Friendly Version






  • 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


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 Sat 22 Jul 2017, 11:39 pm