Swiss Chard and White Bean Stew

1 lb Swiss chard
ribs and stems removed, chopped , may substitute any other greens
3 Tbs olive oil
1 cup carrots
1 cup celery
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!
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.
In a medium pot, saute carrots, celery, shallots and garlic in olive oil for 15 minutes.
Add wine (scraping up any bits that have stuck to the pot) and cook it until reduced by three-fourths.
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.
Add chard and cook for 5 minutes more.
Remove thyme stems and bay leaf, add more broth if you’d like a thinner stew and adjust salt and pepper to taste.
Serve as is drizzled with sherry vinegar.
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