Nonna’s Swiss Chard and Beans
A Hearty Classic, from Nonna’s Kitchen….This recipe has the power to nourish you and warm your soul. Think rustic Mediterranean comfort food, simple, nourishing, and incredibly flavorful. Made with love (and a few pantry staples), this recipe is a reminder that humble ingredients can create the most satisfying meals.Rich in fiber, folate, calcium, iron, magnesium, and vitamins A, C, and K, it’s more than just a meal, it fuels both body and spirit. This dish is a nod to my Nonna’s kitchen, where food was simple, seasonal, and always shared. Serve it on its own or as a side, just like she did. Either way, you're in for something truly special.
Ingredients
- 1 can white kidney or cannellini beans
- 1 bunch white stemmed Swiss chard
- 2 cups chicken broth, (adjust broth quantity to your liking)
- 4-5 cloves garlic, minced
- To taste salt and red pepper flakes
- As needed extra-virgin olive oil
Instructions
- Cut off thick part of the lower stem of the Swiss chard and discard.
- Tear the leaves off of the stem and reserve the thinner stems.
- Rinse leaves, dry them off and roughly chop. Rinse the thinner stems, finely chop and set them aside.
- Drain and rinse beans – allow to drain well in colander.
- In a high sided pan, add a nice amount of olive oil and minced garlic. Turn the heat on to medium or medium low and gently sauté the garlic until lightly golden (do not brown).
- Add a couple pinches of red pepper flakes.
- Add beans and chopped stems and sauté until stems have softened slightly.
- Incorporate chopped leaves and sauté until wilted.
- Add about 1 cup of broth and simmer. After a few minutes, add another cup and allow to cook, uncovered, until leaves are tender and beans are very soft. You can even mash some of the beans with a fork.
- Salt to taste.
- Serve steaming hot with thick slices of grilled sourdough or Italian bread — rubbed with garlic and drizzled with olive oil. Then drizzle more olive oil over each serving bowl and finish with cracked black pepper.
