Swiss Chard and White Bean Stew

ingredients
all
1 lb Swiss chard
ribs and stems removed, chopped , may substitute any other greens
3 Tbs olive oil
1 cup carrots
chopped
1 cup celery
chopped
4 medium shallots
1 cup chopped
2 cloves garlic
finely chopped
1 cup dry white wine
2 cans white beans
15 ounces each, drained and rinsed
2 cups vegetable broth
1 cup pureed tomatoes
from a can/carton/your jarred summer supply
salt and freshly ground black pepper
3 sprigs fresh thyme
1 whole bay leaf
1 Tbs sherry vinegar
Hearty yet healthy, vegan but substantial and so delicious!
1
Bring medium pot of salted water to boil. Cook chard (or any heavier green; no need to precook baby spinach) for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop chard.
2
In a medium pot, saute carrots, celery, shallots and garlic in olive oil for 15 minutes.
3
Add wine (scraping up any bits that have stuck to the pot) and cook it until reduced by three-fourths.
4
Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf. Bring to a simmer, reduce heat and allow to simmer for 20 min.
5
Add chard and cook for 5 minutes more.
6
Remove thyme stems and bay leaf, add more broth if you’d like a thinner stew and adjust salt and pepper to taste.
7
Serve as is drizzled with sherry vinegar.
8
Alternately, you can ladle the stew over thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, top that with a poached egg and a few drops of sherry vinegar.
source: Smitten Kitchen, Deb Perelman