Jann of Traveling Food Lady always comes up with delightful food fare, and I love this simple dish.
Hers is Escarole and White Beans. I used Swiss Chard and it is absolutely fabulous (even more so using some of my remaining turkey stock). This is my modified recipe.
- 1 full bunch of Swiss Chard, rinsed and chopped
- 1 T. of olive oil
- 1 clove garlic, minced
- 1/2 c. turkey stock
- 1 can of Cannellini Beans, undrained
Boil a large pot of water, and add a dash of salt, if desired. Add the chopped greens, and let boil for one minute. In the meantime, put 1 T. of olive oil and minced garlic clove in a skillet and stir to heat for about one minute. Turn off the heat for the oil and garlic. Drain the water from the greens and either press out the water from the greens with a towel or put in a salad spinner to remove water. Turn on the heat for the oil and garlic again and place the greens in the skillet. Heat and stir for about 1-2 minutes. Add the stock and the can of beans. Mix gently and simmer covered for 5 minutes.
Truly delicious! Thank you, Jann.