Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: A Day for Lola
Print
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 pounds Swiss chard, washed well
  • 3 tablespoons extra-virgin olive oil 
  • 3 cloves garlic, chopped 
  • Kosher salt and freshly ground black pepper 
  • One 15-ounce can cannellini beans, drained and rinsed 
  • 1/2 cup oil-packed sundried tomatoes, chopped
  • Pinch crushed red pepper flakes 
  • 1/8 red onion, sliced 

Directions

Tear the chard leaves into large pieces; cut the stems into 1-inch pieces. Heat the olive oil in a large skillet over medium heat. Once hot, add the garlic and cook until fragrant. Toss in the greens and stems by big handfuls. Stir and toss around with tongs, and cook until wilted. Season with some salt and pepper.

Add the cannellini beans, sundried tomatoes and red pepper flakes and toss. Once ingredients are incorporated, remove from heat, top with the red onion and serve.

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