Updated 09/16/2011 05:00 AM
Recipe: Sauteed Swiss Chard with Butter Beans and Garlic
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4 as a side
- 1 large bunch Swiss chard
- 2 cloves garlic
- 1 anchovy fillet (optional)
- 1 tsp dried rosemary, or 3 tsp fresh, chopped (optional)
- 3 Tbs olive oil (plus more as needed to finish)
- Approx. 1/3 cup chicken stock
- 1 15-ounce can butter beans (or any white bean) well drained
- Salt to taste
- Red pepper flakes to taste
Give the Swiss chard a good rinse under cold water, tear the leafy parts into bite size pieces and then, for the bigger stems, you can snap the bottom part backwards and pull off the fibrous part before cutting all the stems crosswise into bite size pieces.
Mince a clove or two of garlic and, if you're using the optional anchovy and rosemary, you'll want to use the flat side of your knife to smash the cloves of garlic and then add one anchovy fillet and a sprinkling of dried rosemary to that and mince them all together at the same time.
Start the cooking process by adding a splash of olive oil and a little splash of chicken stock, vegetable stock or water, to a large heavy bottomed pan on medium high heat and add the chopped stems first.
Once the stems have softened up quite a bit, add the garlic mixture and chopped leaves and cook those to wilt the leaves.
At that point, add one well drained 15-ounce can butter beans....a little more olive oil, a pinch of red pepper flakes and a little salt to taste and, once the beans have warmed through, it's good to go.
This is also a nice base for a rustic soup…..just add more stock and maybe more beans…..serve with grated parmesan cheese and country bread.