Thursday, February 10, 2011

Beans 'n Greens 'n Crunch

Although this isn't the perfect time of year for swiss chard, I go to this dish for a reminder of Summer. Rainbow chard can still be found in my produce section--its brightly colored red, orange, and green stems make it the most eye-catching leafy green in the whole store.

Swiss chard is hands down my favorite of all the greens. It is just tough enough to not wilt away to nothing when cooked, and I love the way the bright red stems stain the surrounding ingredients. The stems are slightly sweet and the leaves tender with only the tiniest bit of bitterness. I prefer it served lightly sauteed with lots of garlic as a side dish, chopped up in pasta, or alongside white beans for a filling meatless main.

Swiss Chard with Cannelini Beans and Herb Breadcrumbs

1 can cannelini beans, rinsed and drained
1 bunch swiss chard, stems included, chopped
3-4 cloves of garlic, sliced
1/4 cup panko bread crumb
2+ tsp Herbes de Provence
salt and pepper

On a foil lined sheet pan, mix the breadcrumbs, herbs, salt and pepper, and a spot of olive oil. Mix together with your fingers then put in a hot oven to toast, stirring often so not to burn. Toast until fragrant and browned all over then set aside to cool. Meanwhile, in a large pan, saute the garlic in oil for thirty seconds. Add the chard stems and cook until they just begin to soften. Finally add the leaves and stir for a couple minutes until wilted. Remove the chard from the pan and add another tablespoon of oil to the hot pan. Toss in the drained beans and spread out in an even layer in the pan. Let them sit for a minute to just brown slightly then toss and cook for another minute. Add the greens back to the pan and toss to combine. Add more oil if it seems dry then season with salt and pepper. Serve topped with the toasted bread crumbs.


  1. I llike Swiss Chard with Cannelini Beans and Herb Breadcrumbs.I’ll have to give it a try. Thanks for sharing all of your great recipes.

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