I seem to have a neverending supply of Swiss chard in my garden. It didn’t die during the truly freezing temps this winter or during the freak Spring snowstorm that hit a few weeks ago after many days in the 70s and 80s. Yeah, so I can’t manage to grow tomatoes under perfect conditions, but chard?? Sure. Whatever. Good thing it’s so good and will obviously still be around to feed us all when the Zombie Apocalypse* finally rolls around.
Swiss Chard with White Beans and Tomatoes
*1 bunch of Swiss chard (or whatever other hearty green you might have)
*1 can (or equivalent) white beans
*7 oz grape tomatoes, halved
*2 tbsp olive oil
*5 cloves garlic, minced or grated
*Splash of white wine or vegetable broth
*Salt and pepper, to taste
*Heat oil in a large pan & add garlic.
*When garlic is just barely fragrant, add the greens & saute until they cook down.
*Add beans & tomatoes, salt & pepper and incorporate thoroughly.
*Here’s where you can splash in your wine or stock to make sure the mixture isn’t too dry.
*Simmer until heated through & you’ve achieved your desired consistency. (I usually let mine go for at least 25-30 minutes while I work on getting Gemma to bed)
This has turned out to be a fantastic way to use up the Swiss chard! Gemma asks for seconds every time she has leftovers for lunch.
*Some people think that having boats or weapons or huge stashes of food or toothpaste or deodorant or gold or power washers is going to save them from zombies. I, however, believe Swiss chard is the key. You can thank me later by not tearing me to bits when you turn into a zombie. Is it that obvious that I’ve been immersed in The Bloggess’ book “Let’s Pretend This Never Happened”? Seriously. We should probably just pretend that this blog post never happened.