Garlicky Chard with Cannellinis


Probably I saw a recipe online that inspired this creation, which was prompted by great quantities of Swiss chard growing in my garden a year ago. I never wrote down amounts of ingredients, but at the request of a commenter yesterday, I can tell you how I made the dish.

In a 6-quart pot sauté several (5-15) chopped garlic cloves in a generous amount (several tablespoons) of olive or other oil. Just before it is turning brown, stuff as much washed, chopped chard as you can (or as much as you have on hand — I think at least 3-4 commercial bunches) into the pot, with salt sprinkled between the layers, and about a cup of water. Cover the pot and simmer this mixture, stirring occasionally to distribute the garlic, until the chard is tender. Uncover at the end if it is soupy, to let some of the liquid cook off. Drain and rinse one or two cans of cannellini beans and add them, generous grindings of black pepper — and bits of dried tomato if you like. Adjust for salt.

I didn’t take a picture before I put my last batch into the freezer, but I will try to remember to take one when I defrost it, and come back here to add it in.

Update later the same day: For some reason, I love this dish the most when it is made with Italian Silver Rib Heirloom Chard, which features very meaty, thick and wide white ribs. Maybe the “Italian” in the name prompted me to add the cannellinis. I can’t find a picture of it in real life, but this seed packet shows it very accurately. I’ll be planting new seeds this week.

10 thoughts on “Garlicky Chard with Cannellinis

Leave a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.