{"id":806,"date":"2015-11-08T12:21:30","date_gmt":"2015-11-08T17:21:30","guid":{"rendered":"https:\/\/vivaciouschef.com\/?p=806"},"modified":"2015-11-01T12:25:01","modified_gmt":"2015-11-01T17:25:01","slug":"beans-greens","status":"publish","type":"post","link":"https:\/\/vivaciouschef.com\/?p=806","title":{"rendered":"Beans & Greens"},"content":{"rendered":"

\"\"<\/a>This dish doesn’t sound like much, but the combination makes it perfect: savory, substantial, and flavorful. It’s so versatile that you can substitute whatever green or bean you have on hand.\u00a0On top of that, it’s so easy that it’s a no-brainer on a weeknight – we make it at least once a week as a main dish. This would also be great as a side to any meat.<\/p>\n

4 Tbsp olive oil
\n4 tsp garlic, minced
\n2 bunches swiss chard (about 10 cups when chopped) (could also use beet greens, kale, mustard greens, etc.)
\n1 cup chicken stock
\n2 cans cannellini beans, drained and rinsed (could also use chickpeas or other white bean)
\n2 tsp malt vinegar
\nSalt
\nPepper<\/p>\n

Swiss chard is easy – the center stalk is edible, it just needs a head start. Line up the stalks of the leaves so that you can trim the stalks from the leaves in one cut. Slice the stalks into 1\/2-inch pieces, rinse and set aside. For the leaves, cut them into 1-inch strips along the width, rinse and set aside.<\/p>\n

In a large pot over medium heat, add the olive oil, stems and garlic. Season with salt and pepper. Saut\u00e9 until stems begin to soften, about 5-7 minutes.<\/p>\n

Add the greens, tossing so that the oil\/garlic coat the leaves. Season with salt and pepper. Continue tossing until greens begin to soften and are wilted, about 3-5 minutes.<\/p>\n

Add the chicken stock, bring to a simmer, and cook 5 minutes.<\/p>\n

Add the beans, stir to incorporate, and continue to simmer for 5 more minutes.<\/p>\n

Turn off the heat, stir in the malt vinegar, and serve. This is great as leftovers for lunch, too.<\/p>\n

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