my new favorite stew

 swiss chard 1
because of my never-ending quest to find recipes
that will allow me to try new vegetables,
and my attempt to embrace our first cold, snowy winter
by cooking delicious and healthy comfort foods,
i was delighted to have deb's chard & white bean stew
show up in my google reader.
i haven't yet tried swiss chard and was looking for a good recipe...
and let me tell you, this is it.
chard & mixed bean stew
i adapted the recipe quite a bit...
because i had some leftover roasted chicken and italian sausage
i decided not to pair the stew with an egg,
and i felt red wine would be a better match.
i used cans of mixed beans instead of white beans,
simply because that was what i had.
swiss chard 2
the stew turned out deliciously,
and it was kind of nice to make a stew that could go
from prep to table
in under an hour
rather than sitting in a crock pot all day
(although - don't get me wrong,
i am in love with my crock pot and will never feel otherwise)
stew cooking
chard & mixed bean stew
(adapted from smitten kitchen's chard & white bean stew)
 1 bunch swiss chard, stems removed
3 tbsp olive oil
1 cup chopped celery
1/2 of one onion
2 cloves of garlic, chopped or pressed
1 cup red wine
2 cans mixed beans, drained & rinsed
2 cups of vegetable broth
1 cup pureed tomatoes
2 italian turkey sausages (i used mild, you could use hot if you prefer)
leftover roasted chicken (about 1 1/2 cups)
salt & pepper
3 sprigs of rosemary (or 1 tsp dried)
2 bay leaves
after adding the beans
boil the swiss chard in a large pot of salted water for one minute;
drain & squeeze all the water out.
wipe out the pot,
add olive oil, celery, onion & garlic
and saute for 15 minutes.
add red wine and simmer until reduced to 1/4
of it's original liquid volume.
add mixed beans, vegetable broth, pureed tomato,
a pinch or two of salt and pepper to taste,
the bay leaves & the rosemary
and cook for a further 20 minutes.
meanwhile, cut the italian sausage into thick slices
and fry in a small pan with a bit of olive oil
until browned on all sides.
cut up leftover roasted chicken
(i had chicken leftover from a store-bough roasted chicken).
add sausage, chicken & swiss chard to stew
and cook for 5 minutes more.
remove the rosemary & bay leaves
and add a bit more broth if desired
(i didn't, i like my stew very thick).
serve with buttered toast
(we had marble rye, paul's favorite)
or if desired (as deb suggests),
with garlicked bread underneath
and a lightly poached egg on top.
the stew
this turned out to be amazingly tasty,
and a superb comfort food for a lazy, snowy day.
it's not too heavy, and it's brimming
with protein and veggie deliciousness.
the recipe makes enough for dinner for 2,
and at least two leftover lunches. 




  1. Mmmmmm I love chard, looks amazing:-)

  2. that looks hearty and amazing. plus, i heard that swiss chard is an aphrodisiac...hehe

  3. oh wow! looks really tasty!!

  4. mmmm, that looks so good !

  5. I love stews with a lot of beans! This is so up my alley! Will be trying ASAP! Thanks!-elyse

  6. It is so cold here in DC. This looks so good right now!


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