Swiss Chard Stew
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.
Serves: 4
Prep Time: 10 min
Cook Time: 10 min
Ingredients
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)
Directions
1
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.
2
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.
3
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.
Print Recipe
Print With Images
Print Without Images
Struggling to make healthy eating stick? Get practical guidance, exclusive recipes and community support by joining our Starch Solution Community.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.