Braised Swiss Chard and Cannellini Beans

Name: Braised Swiss Chard and Cannellini Beans
Yield: serves 6
Ingredients: 1/2 pound dried cannellini beans, or 3 cups canned cannellini, drained and rinsed; 1 teaspoon coarse sea salt or kosher salt, or to taste; 2 pounds or more big unblemished Swiss chard leaves; 6 tablespoons extra-virgin olive oil, or more to taste; 4 garlic cloves, sliced thin; 1 tablespoon tomato paste; 1/2 teaspoon peperoncino flakes, or to taste; 1 cup canned Italian plum tomatoes, preferably San Marzano, crushed by hand; An 8-quart soup- or stockpot for cooking the Swiss chard; A heavy-bottomed skillet or sauté pan, 12 inches in diameter or larger

December 14, 2011

Swiss chard is a vegetable that is much appreciated in Maremma. Even though it is readily available in most supermarkets, it is not much used in the States. I love it, and suggest that whenever you are thinking spinach you should think of substituting Swiss chard. It usually comes in a bunch tied around the stalks. Look for young, tender bright-green leaves and thin stalks. This recipe, cooked with cannellini beans, makes almost a complete meal. In Maremma, this dish is served with grilled meats. I love grilled sausages with it, but I also like it topped with a poached egg, a slab of grilled crusty Tuscan bread, and a drizzle of olive oil—it makes a great lunch. This dish is good just off the stove, but it gets better when it rests a bit and is reheated. It will keep in the refrigerator for a few days, and also freezes very well.

Recipe notes

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