Baked Beans With Swiss Chard Recipes

SAUTEED SWISS CHARD AND BEANS

Steps:

• Wash Swiss chard to remove dirt and sand
• Remove stems from the leaves.
• Cut stems into 1 inch pieces and parboil JUST the stems in acidulated water (1 quart water with 2 Tablespoons lemon juice added) for 3 to 5 minutes; drain.
• Cut the chard leaves into 1 inch strips. Cook JUST the leaves in a skillet over medium heat for 3 to 5 minutes in the water that clings to the leaves. Once leaves are wilted, remove from pan and set aside.
• In a large skillet over medium heat; add olive oil. Saute parboiled stems until tender, approximately 5 minutes.
• Add drained and rinsed cannellini beans and garlic; stirring constantly for 30 seconds (be careful not to burn garlic).
• Add wilted Swiss chard leaves to the mixture. Season with salt and pepper.
• Serve hot. An additional drizzle of olive oil and grated Parmesan cheese are optional toppings.

BAKED BEANS WITH SWISS CHARD

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes.
• Add the chard, turkey and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes. Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid. Add the parsley, thyme and oregano and return to a simmer.
• Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt. Transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake 10 more minutes.

SPICY SWISS CHARD & BEANS

Steps:

• Remove stems from swiss chard; coarsely chop swiss chard leaves.
• Heat oil in 5-quart dutch oven over medium-high heat until hot.
• Add swiss chard.
• Cook until wilted, but still bright green, stirring frequently.
• Stir in beans, green pepper sauce and salt.
• Cook over medium heat until mixture is heated through.

CHARD AND BEANS WITH CHICKEN SAUSAGE

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with foil. Toss the sausages with 1 teaspoon olive oil on the pan and bake, turning occasionally, until browned and heated through, about 15 minutes.
• Meanwhile, slice the chard stems and roughly chop the leaves. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chard stems and leek and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes.
• Add the beans and garlic to the skillet and cook, stirring, until softened, about 1 minute. Gradually add the chard leaves, stirring to wilt. Add the heavy cream and chicken broth and simmer until the vegetables are soft and the beans are creamy but not soupy, about 3 minutes, adding a few splashes of water if the pan seems dry. Remove from the heat and stir in the vinegar; season with salt and pepper.
• Divide the beans and greens among shallow bowls. Slice the sausages and add to the bowls; sprinkle with the parsley.