Garlic and aromatic vegetables are folded into this brothy beans-and-greens side dish to add body and an earthy depth. Get the recipe for Swiss Chard with Borlotti Beans (Verdure con Fagioli) ». Romulo Yanes
Winemaker Emidio Pepe’s wife, Rosa, folds sautéed garlic and aromatic vegetables into this brothy beans-and-greens side dish to add body and an earthy depth. Featured in: The Road to Abruzzo
Find this recipe in our cookbook, SAVEUR: Italian Comfort Food
Swiss Chard with Borlotti Beans (Verdure con Fagioli)
Winemaker Emidio Pepe’s wife, Rosa, folds sautéed garlic and aromatic vegetables into this brothy beans-and-greens side dish to add body and an earthy depth.
Yield: serves 6-8
Time:
2 hours, 25 minutes
Ingredients
- 2 cups dried borlotti or cranberry beans, soaked overnight and drained
- Kosher salt and freshly ground black pepper, to taste
- 7 lb. Swiss chard, trimmed, leaves and tender stems roughly chopped
- 1⁄3 cup olive oil
- 1 tsp. crushed red chile flakes
- 12 cloves garlic, roughly chopped
- 4 stallks celery, cut into 1/4″ pieces
- 3 carrots, cut into 1/4″ pieces
- 1 medium yellow onion, cut intio 1/4″ pieces
- 2 cups chicken stock
Instructions
- Boil beans and 6 cups water in a 6-qt. saucepan. Reduce heat to medium-low; cook, covered, until beans are tender, about 2 hours. Drain beans; set aside. Fill saucepan with salted water; boil. Cook chard until wilted and stems are tender, 4–6 minutes; drain and transfer chard to an ice bath until chilled, and then drain and squeeze dry. Add 1⁄4 cup oil and the chile flakes to saucepan; heat over medium. Cook garlic, celery, carrots, and onion until golden, 8–10 minutes. Add reserved beans and chard, the stock, salt, and pepper; simmer until stock is slightly reduced, 6–8 minutes. Transfer to a serving dish; drizzle with remaining oil.
