Last week I told you about my CSA dinner and shared the recipes for my Grilled Corn, Basil, and Tomato Salad and Roasted Red Potatoes, Kohlrabi, and Spring Onions. The third side dish I made for that meal was inspired by Food & Wine’s Quick White Bean Stew with Swiss Chard and Tomatoes. Since I had Swiss chard, green beans, garlic scapes, and onions, I figured I’d make my own version of this stew:
Swiss Chard and Green Bean Stew
- 1 bunch Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
- 2 tablespoons extra-virgin olive oil
- 3-4 garlic scapes, chopped (woody ends removed)
- crushed red pepper, to taste
- 1 medium onion, sliced into half moons
- 1 bunch green beans
- 1 cup reduced-sodium vegetable broth
- 1/2 cup water
- Kosher salt and freshly ground pepper
- Bring a pot of water to a boil. Add the chard and simmer over moderate heat until tender, about 8 minutes. Drain the greens and gently press out excess water.
- In a medium saucepan, heat the oil. Add the garlic scapes and crushed red pepper and cook over moderate heat for 1 to 2 minutes. Add the onions and sauté until they are translucent. Add the green beans and sauté for another 2 to 3 minutes.
- Combine the broth and water and add to the saucepan. Simmer for about 3 minutes. Add the chard and simmer over moderate heat until the flavors meld and most of the liquid has absorbed. Season the stew with salt and pepper.