I couldn't believe the rave reviews for my last minute Swiss chard, bean, and tomato side dish that I happened to put together the other night. Supper had been planned around hearty pork ribs with my homemade B.B.Q sauce and rice pilaf with wild mushrooms. Given that Nonna joined for supper, I felt it was a good idea to also have on hand a lighter, healthier dish. Swiss chard has long been known as a favorite in Mediterranean diet. It is not only highly nutritious but also rich in fiber. My Swiss chard dish with onions, garlic, vibrant orange sweet peppers, tomatoes and buttery cannellini beans, literally stole the show. I couldn't believe the rave reviews for this humble dish! Among those who truly enjoyed the dish was my dear neighbour Rob, to whom I'm dedicating this post. Rob as promised, here is the recipe before it gets forgotten with all my other last minute "no recipe" dishes.
I hope you do try this super healthy vegetarian, vegan friendly dish, which makes for a fuss free and easy meal, and all under thirty minutes. I hope you all enjoy it as much as we did.
1 bunch of white stemmed Swiss chard
4 tablespoons extra virgin oil
1 large onion cut in half and sliced
1/4 to 1/2 teaspoon chilli flakes (amount according to desired heat)
3 cloves of garlic finely chopped
1 orange sweet pepper diced
2 regular tomatoes chopped or 4 small tomatoes.
1 can (14 oz) cannellini beans, drained
Wash the Swiss chard in cold water. Cut the large part of the stem into 1/2 inch pieces and set aside. Cut the leaves into large pieces and set aside. Heat the extra virgin oil in non-stick skillet and saute the onions until golden. Add the chili flakes garlic cook slightly, and then add the Swiss chard stock pieces and cook until tender. Stir in the diced peppers and continue cooking for about 2-3 minutes. Toss in the Swiss chard leaves. Continue cooking until wilted. Stir in the tomatoes and cook for two minutes. Add the beans and continue cooking for 3-4 minutes to allow the flavours to build and beans to heat through.