Swiss Chard with Cannellini Beans, Saffron and Tomatoes

by Jennifer

Serve this recipe, adapted from one in Deborah Madison’s Vegetarian Cooking for Everyone, with garlic toast on the side.  The chard seems to melt into the other ingredients for a homey and delicious meal.  Serves 3 – 4.

  • 1/4 cup extra-virgin olive oil
  • 1 Vidalia onion, chopped
  • 1/3 cup fresh basil, thinly sliced, divided
  • large pinch saffron
  • 2 bunches swiss chard, leaves and some of stems, sliced
  • salt and freshly ground black pepper
  • 15 oz can cannellini beans, rinsed and drained
  • 2 tomatoes, seeded and chopped
  • freshly grated Parmesan or Parmigiano-Reggiano

Heat olive oil in a large skillet over medium heat.

Add onions, basil, and saffron, and cook, stirring occasionally,

until onions are tender and golden, about 5 – 7 minutes.

Add swiss chard and cook, covered, over medium-low heat, tossing mixture occasionally,

until both chard leaves and stems are tender, about 10 minutes.

Stir in beans and tomatoes to warm them, then sprinkle with cheese and serve.

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