Red Chard and Beans

Last Night’s Dinner

Pistachio Crusted Flounder, Red Burmese Rice and Sautéed Red Chard with Cannelini Beans.

Nom Nom

First admission.  I didn’t make the fish.  I COOKED the fish, and perfectly well I might add <pat self on back> but the fish was pre-crusted and NOT Gluten Free.  I got it from The Fresh Market when I did a huge “protein shop” at the butcher last week.  I pick a bunch of things, order 4 of each as it’s normally Nonna, Mama Sis, myself then the munchkins split one, and have the butcher wrap it all to freeze. Wrapped, labeled and perfectly portioned – it SO speaks to the inner OCD freak in me.  I’m a 20 plus minute customer but my butcher John is the BOMB and I walk out so happy.  Completely broke but happy and with enough quality meat and fish for a few weeks.

So next the rice.  My trusty rice cooker did all the work, I just used my little secret to perfect rice and the Red Burmese Rice was incredible.  Yes it looks like coca rice krispies but such a great flavor!  I highly recommend it as a break from the ordinary.

Finally the Red Chard (also known as Swiss Chard) and Cannelini Beans…yes I made this.  No I didn’t “invent it” by any stretch of the imagination, but I didn’t need to look for a recipe on Pinterest as my family has been making this for years, (we were eating swiss chard and escarole before it was trendy…. we’re Italian) Chances are if you google it you will find a hundred hits for this recipe by different names, so no the Food Network isn’t going to be knocking on my door any time soon, but I never said all the recipes here will be original…did I?  Well then ok…..

Let’s talk about Chard for a moment.  Kale is huge these days, but the varieties of swiss chard are gaining popularity as people realize the nutritional value. Plus it’s damn good and quite versatile.

Fun Facts about Chard:

  • This leafy green was identified by a Swiss botanist and is a variety of Beta vulgaris. Today, Swiss chard is most popular in Mediterranean countries.
  • The tall leafy vegetable is a part of the goosefoot family — aptly named because the leaves resemble a goose’s foot. Other members are beets and spinach.
  • Swiss chard is a nutritional powerhouse — an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.
  • There is a rainbow of swiss chard out there.  The thick stalks are red, white, yellow, orange or green. It makes a pretty dish.
  • One cup of chopped Swiss chard has just 35 calories and provides more than 300% of the daily value for vitamin K. But skip this veggie if you’re prone to kidney stones it contains oxalates, which decrease the body’s absorption of calcium and can contribute to kidney stones.

See this is an educational blog as well! :-)

So here it is.  An incredibly simple, painless and easy to make side dish chock full of nutrients and goodness.

Red Chard & Cannellini Beans


Red Chard – or honestly any color you get – the stems cut off.  Luckily I had already cut the stems off for another dish I made with them on Sunday.
Cannelini Beans
Parmesan cheese – you can use pre grated but we always have a wedge of it around to grate over pasta and the shavings just look so pretty!
EVOO (Extra virgin olive oil)  another house staple

Heat up the EVOO in a pan and add finely minced garlic.  A short cut is to use garlic already minced up that comes in a jar. It actually quite a bit easier. While the garlic is heating up with the oil rough chop the Chard.


Put the beans in to warm up and then add the chard.



Meanwhile cut a lemon in half and squeeze the juice of the whole lemon over it, then add some salt and keep mixing until it’s cooked.
When it is wilted, but not over cooked, mix it up and it should look like this


When you serve add the parmesan on top. Like I said I love to use shavings.


And there you go.  DELICIOUS! And so good for you!

For the fish I heated up coconut oil in my large Le Creuset Pan, the kind that can go from the stove top to the oven.  The reason being is when the oil is nice and hot, put the fish in for just a few minutes on each side and you should get a bit of browning on it, then put the whole pan in the oven for another 5 or so minutes depending on the thickness of the fillet.  You don’t want to over-cook the fish! In fact err on the side of less cooked if you aren’t plating immediately, and with 2 kids under the age of 2 that fish sits in the pan a few minutes after being taken out so the heat of the pan continues to cook the fish.

When all was said and done dinner looked like this


Now for the judging.  Sadly yesterday was a day of many temper tantrums for Littledude as the terrible two’s are knocking on our door.  He ate a bit of the fish, a bite or two of the rice, a piece of parmesan and the rest ended up everywhere when he picked up his plate and turned it upside down. His new signal for “I’m done”.  Awesome.  Ladybug however ate it all god bless her!


LittleDude: Disqualified   Ladybug:

facebooktwittergoogle_plusredditpinteresttumblrmailby feather