New Series! Weeknight Dinners
Brothy White Beans with Swiss Chard and Leeks
I was never a huge fan of Swiss chard until I learned it cook it properly by braising it. When cooked this way it becomes silky and succulent, a perfect accompaniment to brothy beans for a quick and nutritious dinner!
Total Time: 30 minutes
Serves: 4
Ingredients
2 tbsp olive oil, plus more for serving
1 large leek, cleaned and thinly sliced
2 cloves garlic, peeled and chopped
1 bunch Swiss Chard, cleaned, stems diced and leaves thinly sliced
2 cans white beans, drained
2 c chicken or vegetable broth
Salt and red pepper flakes to taste
Parmesan cheese
Crusty bread for serving
Instructions
In a large heavy bottomed pot heat the olive oil over medium heat. Add the leeks and cook, stirring occasionally, until the leeks are soft and translucent, about 10 minutes. Add the garlic and cook, stirring, another minute.
Add the chard leaves and stems, season with salt, and stir to coat the leaves in oil. Add the beans, broth, and another pinch of salt. Bring to a simmer, then reduce the heat, cover, and simmer, until the chard stems and leaves are tender, about 10 minutes.
Portion into serving bowls and top liberally with olive oil, parmesan, and red pepper flakes. Serve with plenty of crusty bread to soak up the juices.
