Swiss Chard Stew
Prep: 10 minutes Cook: 10 minutes
I have a Swiss chard plant in my garden that is over 2 years old and over this past winter it really grew like crazy! I love to go down to the garden and harvest the chard just before putting it into the pot for cooking. This recipe is fast and easy, yet very satisfying, and it also reheats well the next day.
- 2 pounds Swiss chard
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/8 cup vegetable broth
- 26 ounce can fire-roasted diced tomatoes
- 15 ounce can cannellini beans, drained and rinsed
- 1 tbsp slivered fresh basil (or 1 teaspoon dried)
- freshly ground pepper to taste
- dash sea salt (optional)
Put a large pot of water on to boil. Cut the large stems out of the chard and discard. Coarsely chop the chard and drop into the boiling water. Reduce heat and simmer for about 8 minutes. Remove from heat, drain in colander and set aside.
Meanwhile, place the onion, garlic, and red pepper flakes in a large pot with the vegetable broth. Cook, stirring frequently until the onion is translucent and softened. Add the tomatoes and bring to a boil. Stir in the beans, cover and cook over low heat for 5 minutes.
Squeeze chard to remove excess water, then add to the pot along with the basil, pepper and salt. Continue to cook over low heat for another 3-4 minutes. Serve over brown rice or other whole grains.