Cook this: Sauteed Chard with Cannellini Beans
Jared Finkel|Calkins Media
Shereen Pavlides prepares sauteed chard with cannellini beans.
Shereen Pavlides prepares sauteed chard with cannellini beans.
For this week蘑菇视频 Cook This recipe, chef Shereen Pavlides makes sauteed chard with cannellini beans.
Sauteed chard with cannellini beans
Serves: 6 Prep time: 12 minutes Cook time: 12 minutes
3 tablespoons canola oil
1 large bunch chard (rainbow, red or green); stems removed and cut into 1/2-inch pieces; leaves torn, triple-washed and dried (about 2 1/2 cups stems and 9 cups packed leaves)
kosher salt/fresh, finely ground black pepper
4 garlic cloves, minced
1 large shallot, sliced
1/4 teaspoon red pepper flakes
1 (15 ounce) can cannellini beans, drained, rinsed
3/4 cup chicken stock
1 tablespoon unsalted butter
Heat oil in a 12-inch saute pan over medium-low heat.
When oil is heated, add the chard stems, season with 1/2 teaspoon salt and 4 turns on the pepper mill. Saute until tender crisp, 5-6 minutes.
Add garlic, shallots and red pepper flakes. Saute until the garlic is fragrant and shallots are tender, about 1 minute. (Note: If the pan seems a little dry at this point, add a little more oil).
Gently toss in the beans to warm through. Add chicken stock, chard (the pan will be overflowing at this point, just pile it in) and season with 1 teaspoon salt and five turns on the pepper mill. Cover pan with a lid over medium heat until chard is slightly wilted, 1-2 minutes. Remove lid and gently toss (not to break up the beans) until chard is wilted, 1-2 minutes. Remove from heat. Stir in the butter until melted.