2 pound(s) Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
1/4 cup(s) extra-virgin olive oil
3 clove(s) garlic, thinly sliced
1/4 teaspoon(s) crushed red pepper
1 cup(s) canned tomatoes, chopped
1 can(s) (16-ounce) cannellini beans, drained and rinsed
- Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.
- In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve.