White Bean Chard Bake in Tomato Sauce
There is never ever a week I go with out having greens in the property. Spinach, kale, and chard are often in rotation. I also often have pots of greens growing on my patio. When I observed this recipe, I knew I required to do something equivalent but with greens. This chard bake is a solid base that you could easily insert herbs and spices as you see in good shape. White beans and cans/jars of stewed tomatoes are also often stocked in my pantry. During the summer months, you could make your have tomato sauce and use that in spot of the canned tomatoes.
An effortless pantry food showcasing creamy cannellini beans paired with fresh new chard and canned stewed tomatoes. Ideal with a crusty slice of bread!
Training course: Primary Training course
Servings: two servings
- one tablespoon olive oil
- two cloves garlic minced
- three cups lightly packed shredded chard leaves
- one ½ cups cooked cannellini beans drained and rinsed if working with canned
- one 15oz can stewed tomatoes
- one/4 teaspoon salt
- one/4 teaspoon black pepper
- ½ cup entire wheat panko or breadcrumbs
Preheat the oven to 400˚F. Warmth a medium, oven-risk-free skillet or solid iron pan in excess of medium-lower warmth. Insert the olive oil to the pan, adopted by the garlic. Cook dinner the garlic until fragrant and golden one to two minutes. Stir in the chard, turn the warmth to lower, and cook dinner until the chard just begins to wilt, one to two minutes.
Stir the cannellini beans, stewed tomatoes, salt, and pepper into the chard combination. Sprinkle the major with breadcrumbs. Place in the oven and bake for twenty minutes, until the tomato sauce is bubbling. Place the dish underneath the broiler if wished-for to brown the breadcrumbs much more.
Chard Bake
variants
This chard bake is a genuinely wonderful base for multiple variants. Greens and beans are often a solid blend whether it is in stews, bakes, or grain bowls. A couple of strategies to vary this recipe:
Greens: swap out the chard for your most loved greens. A couple of of my favorites contain kale, collards, and spinach. This would also be great with roasted cauliflower or broccoli.
Spice: Stir in chili powder, smoked paprika, or even sambal oelek. You can insert genuinely any form of spice you could like/have on hand.
Cheese: I like to leave this vegan mainly because it is a fantastic go-to food with the refrigerator is a little bit empty. Even so, like in the recipe that this was influenced from, you could crumble feta or goat cheese on major before baking.
Gluten-Free: Use gluten-no cost breadcrumbs.
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