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Swiss Chard and Green Bean Stew

July 26, 2010

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 StewSwiss chard, green beans, garlic scapes, onions, stew

Ingredients:

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.

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  1. Hi Jessica,
    We share the same CSA – how are you planning to (or how did you) cook the Kabocha squash? I am planning to serve it as part of my dinner tomorrow evening.
    Thank you!

    1. Hi Tamar, thanks for reading my blog! I actually haven’t used the squash yet – I’m planning to make it tomorrow night. A really simple way to make it is to cut it into chunks and roast it with some garlic, olive oil, and any seasoning you like. The skin may be a little tough to peel, so just keep that in mind. You can also make squash soup with it, although it’s a little hot here in NY for soup this time of year!

      For a change of pace I think I will be making mine into a squash mash. I plan on roasting the squash whole (or cut in half) and then spooning out the inside flesh once it is tender and mashing it with some added spices and seasonings. Stay tuned for a post on this – I am sure I will have a recipe once I play around with it!! Good luck and let me know what you do with it!!