pink vegetables! it's times like these that i get amazed by nature.
it was kind of heartbreaking to chop up. but i needed to man up. stew must be made and slurped.
just some stew. some stew for me, some stew for you.
nothing wow-inducing or shmancy.
just dinner tonight.
i'm going to sit on the couch with my bowl of stew and i will try to make my fluffball of a dog sit on my feet to warm them. he will growl at me and then move away.
because he is rude.
this stew is not rude. chard is never rude. and it will warm me up in this stew.
but i will not try to put my feet in the stew. because then i would be the rude one.
what's going on right now?
hot sauce? Yes. lot's of it.
mmm. makes the sinuses. feel. awesome.
Swiss Chard with White Beans and Parmesan
adapted from tastespotting
*this tastes the best after the flavors have had time to mingle. make it today and eat it tomorrow!
1 bunch swiss chard
2 tbsp olive oil
1 onion, finely chopped
4-5 garlic cloves, minced
1 15 oz can crushed tomatoes
4 cups water or vegetable or chicken stock
1 bay leaf
1 tsp smoked paprika
2x4 inch parmesan rind
2 cans cannellini beans, drained and rinsed
2 1/2 tsp salt, or to taste
1/2 tsp pepper
grated parmesan for garnish
wash and dry chard. cut off chard stems and finely dice. roughly chop chard leaves.
heat olive oil in a large pot over medium heat. add the onions and diced chard stems. cook until chard stems soften (but try not to let them brown), about 10 minutes. add garlic and cook additional 1 minute until fragrant.
add tomatoes, water/stock, bay leaf, smoked paprika, and parmesan rind. bring to a boil, then reduce heat and simmer for about 20 minutes.
stir in the chard leaves and beans, and simmer for 10 minutes. it should be a little thicker than soup.
season to taste with salt and fresh black pepper. remove bay leaf and parmesan rind. serve in bowls and top with grated parmesan and hot sauce.
this will taste better on the second day.