This is fresh, healthy, quick, and just yummy satisfying... Using the Swiss Chad stems seems odd, but it works beautifully.
large bunch of Swiss chard, stems chopped off
1 teaspoon minced garlic
15 oz. can diced tomatoes (or 1 cup grape tomatoes, quartered with juice)
15 oz. can cannelloni beans (or any white beans). drained and rinsed
4 large fresh sage leaves, minced
salt, to taste
freshly ground black pepper, to taste
red pepper flakes, to taste
2 tablespoons olive oil
1 teaspoon minced garlic
15 oz. can diced tomatoes (or 1 cup grape tomatoes, quartered with juice)
15 oz. can cannelloni beans (or any white beans). drained and rinsed
4 large fresh sage leaves, minced
salt, to taste
freshly ground black pepper, to taste
red pepper flakes, to taste
2 tablespoons olive oil
Wash chard and slice off stem ends. Dice stem ends--approximately 1/4 inch dice.
In wok or large frying pan, warm olive oil.
Once oil is warm, vidalia, chard stems, sage and garlic. Sauté until soft.
While chopped veggies are sautéing, roughly chop remaining chard leaves and drain and rinse beans. Add both to pan, dump in contents of diced tomatoes (including liquid) and cover. Once chard is soft, stir it up and add salt, black pepper, and red pepper flakes to taste.
Serve hot with rice!
In wok or large frying pan, warm olive oil.
Once oil is warm, vidalia, chard stems, sage and garlic. Sauté until soft.
While chopped veggies are sautéing, roughly chop remaining chard leaves and drain and rinse beans. Add both to pan, dump in contents of diced tomatoes (including liquid) and cover. Once chard is soft, stir it up and add salt, black pepper, and red pepper flakes to taste.
Serve hot with rice!
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