Swiss Chard With Cannellini Beans And Tomatoes Boston Globe Recipes

Steps:

• Melt the butter in a saucepan over medium heat. Add the onion and cook for 4-5 minutes to soften. Add the swiss chard and cook for 5 minutes, stirring often until softened. Add the stock and beans and gently bring to a boil. Season with sea salt and black pepper.
• Toast the ciabatta until golden on both sides. Rub the toasted bread with the cut sides of the garlic, then place each one in a serving bowl. Drizzle each piece of bread with olive oil and ladle soup over the bread. Sprinkle with parmesan cheese and serve immediately.

Steps:

• In large pot, bring 6 quarts of water to boil over high heat.
• Rinse the chard. Cut off and discard the stems at the base of the leaves. Slice the leaves crosswise into 1 inch wide strips.
• Drop the chard into the boiling water. Cover and when it comes back to boil, reduce to simmer for 15 minutes or until tender. Drain.
• In a large skillet, heat 1 T of the olive oil with the garlic and red pepper over medium heat, stirring constantly for 2 minutes or until garlic just begins to turn golden.
• Immediately stir in tomato paste, continue cooking and stirring for 1 more minute.
• Add plum tomatoes, turn heat to high and stir constantly for 1 - 2 minutes to soften the tomatoes.
• Add the beans and the chard. Continue cooking over high heat, stirring constantly for 3 more minutes. Lower the heat to medium and stir in 2 T olive oil. Add salt and pepper to taste.
• Simmer, stirring often for 2 more minutes. Sprinkle with olive oil before serving.

Steps:

• Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.

Steps:

• In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
• Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
• Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

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.