Swiss Chard with Garbanzo Beans (Bietole e ceci)
thekitchn.com
servs 4-6 This simple dish takes the classic combination of beans and greens and puts an Italian spin on things. Chopped shallots and salty, richly flavored pancetta add intrigue to hearty sautéed Swiss chard and meaty chickpeas, while a pinch of red pepper flakes add just the right amount of spice. This dish makes for one wholesome lunch or light dinner all on its own, but can also play side dish to roasts or become an easy appetizer when piled on bruschetta. Leftovers also keep very well, so you can dig into it tonight and then enjoy it a few different ways over the following days. Ingredients
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Preparation
- Wash the chard leaves and stems well in a large sink of cold water. Lift the chard out of the water, leaving the grit at the bottom of the sink. Shake off the excess water, but do not dry the chard.
- Tear the stems from the leaves and chop the stems crosswise into 1/2-inch pieces; set aside. Stack the leaves and coarsely chop them. Keep the stems and leaves separate.
- Heat the oil in a large skillet over medium-high heat. Add the pancetta and cook until crisp and browned, about 3 minutes. Stir in the shallot and red pepper flakes and cook, stirring often, until the shallot softens, about 2 minutes.
- Add the chard stems and beans. Cook, stirring occasionally, until the stems soften, about 4 minutes. Stir in the leaves a handful at a time until wilted. Cover and cook, stirring occasionally, until the chard is tender, about 5 minutes. Taste and season with salt and pepper as needed. Serve hot.