Chard And White Bean Stew Food

WHITE BEAN-CHARD SOUP

Steps:

• Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
• Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
• Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.

SAUTEED SWISS CHARD AND BEANS

Steps:

• Wash Swiss chard to remove dirt and sand
• Remove stems from the leaves.
• Cut stems into 1 inch pieces and parboil JUST the stems in acidulated water (1 quart water with 2 Tablespoons lemon juice added) for 3 to 5 minutes; drain.
• Cut the chard leaves into 1 inch strips. Cook JUST the leaves in a skillet over medium heat for 3 to 5 minutes in the water that clings to the leaves. Once leaves are wilted, remove from pan and set aside.
• In a large skillet over medium heat; add olive oil. Saute parboiled stems until tender, approximately 5 minutes.
• Add drained and rinsed cannellini beans and garlic; stirring constantly for 30 seconds (be careful not to burn garlic).
• Add wilted Swiss chard leaves to the mixture. Season with salt and pepper.
• Serve hot. An additional drizzle of olive oil and grated Parmesan cheese are optional toppings.

ROASTED TOMATO AND WHITE BEAN STEW

Steps:

• Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
• In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
• When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
• When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
• Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN

Steps:

• In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
• Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
• Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
• Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

WHITE BEAN STEW WITH SWISS CHARD AND TOMATOES

Steps:

• Add chard to a large pot of boiling water and simmer over moderate heat until tender, 8 minutes. Cool slightly, then drain and gently squeeze out excess liquid.
• In the same saucepan, heat oil over medium-low heat, and cook garlic and crushed red pepper flakes until garlic is golden, 1 minute.
• Add tomatoes and bring to a boil. Add beans and simmer over medium-high heat for 3 minutes.
• Add the chard and simmer over medium heat until the flavors meld, 3 to 4 minutes. Season with salt and pepper, and serve.