- 2 lbs rainbow or green Swiss chard
- 2 tbsp extra virgin olive oil
- 1 large garlic clove, crushed under a knife and peeled
- 2 cans (15 oz) cannellini beans, drained and rinsed
- 1 pt cherry or grape tomatoes, halved
- ½ c finely grated Parmesan
- Salt and freshly ground pepper
- Fresh Parmesan cheese, for serving
Wash chard leaves well in a sink of cold water. Lift out chard, leaving grit in bottom of sink, and shake off excess water. Strip off thick stems from chard leaves. Cut stems crosswise into ½-inch lengths. Transfer to a bowl.
A few at a time, stack leaves, cut crosswise into 1-inch strips, and place in a separate bowl.
In a large saucepan over medium, heat oil and garlic until garlic is golden brown, about 2 minutes. Remove and discard garlic. Add chard and cover. Cook, stirring often, until stems soften, about 3 minutes (allow 5 minutes for thicker stems from green chard).
A handful at a time, stir in leaves, letting each batch wilt before adding more. Reduce heat to medium and cover. Simmer, stirring occasionally, until the leaves are tender, about 5 minutes.
Stir in beans and cherry tomatoes and cook, uncovered, until heated through, about 5 minutes more. (At this point the chard can be cooled, covered, and refrigerated for up to 1 day. Reheat in saucepan over medium heat and start with the step below for serving).
Stir in grated Parmesan. Season to taste with salt and pepper. Transfer to serving bowl. Using vegetable peeler, shave Parmesan cheese (about 1 oz) on top. Serve hot with a slotted spoon.
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