Confession: I make Kraft’s mac & cheese for myself sometimes (!). Usually Monday nights, after 9 straight hours of class, all I can do to keep it together and not chew off my own left arm is to tear open a box, throw those skinny little noodles in the boiling water, and eat the entire box in under 2 minutes. I’m not proud of this, but it is what it is.
Since dear fiancé works in NYC during the week, I do try to find recipes that are just as quick, but much more healthy and satisfying, for my weeknight meals. I ran across this dish last month, and have been making it all the time. It’s so easy, and so comforting, and absolutely one of my favorite new dishes. It would also make a great lunch.
In a pinch I’ve used spinach, mixed lettuces, or anything else green I’ve had on hand. Swiss chard is the best choice though and will add so much flavor. Keep cannellini beans and canned diced tomatoes in the pantry, and you can make this in a pinch! Save yourself from the boxed dinners!
Quick White Bean Stew with Swiss Chard and Tomatoes
Adapted from Food & Wine
2 pounds Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
¼ cup extra-virgin olive oil
3 garlic cloves, thinly sliced
¼ teaspoon crushed red pepper flakes
1 cup canned diced tomatoes
One 16-ounce can cannellini beans, drained and rinsed
Kosher salt and freshly ground black pepper
Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.
In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes.
Season the stew with salt and pepper to taste, and serve. Bon appétit!