We have a hearty bean and green stew for you this Meatless Monday, as well as swiss chard and beet greens growing, storage and preparation tips from our Vermont Fresh: A Fruit and Vegetable Handbook.
Kim Wittorff, a volunteer cooking, tasting and testing recipes out of the Vermont Fresh Handbook worked on this one. Her comments are below the recipe in italics.
Meatless Monday Recipe: Bean and Hearty Green Stew
(adapted from Deb Perelman: smittenkitchen.com)
- 1 large bunch Swiss chard or beet greens
- 2 tablespoons olive oil
- 1 large carrot, chopped
- 2 stalks of celery, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons cider vinegar
- 2 15-ounce cans white beans
- 2 cups vegetable or chicken broth
- 1 15-ounce can tomato puree
- 1 teaspoon salt
- ½ teaspoon pepper
- Pour a few inches of water into a large saucepan and bring to a boil.
- Separate the ribs of the chard from the leafy portion; chop into 1-inch chunks. Cook chunks in boiling water for 3 minutes, then add leaves and cook one minute longer.
- Drain off water, squeeze out excess moisture, and roughly chop the whole mess. Set aside.
- Return saucepan to the stove, wipe it out, and add the oil. Heat over medium, then add carrot, celery, and onion. Sauté for about 12 minutes.
- Turn down heat, add garlic and sauté a few minutes longer, until garlic is golden brown.
- Stand back and add the vinegar—careful, it will steam and may splatter. Cook 5 minutes longer.
- Add the beans, broth, tomato puree, salt, and pepper. Cover and simmer for 20 minutes.
- Add the chard and cook 5 minutes longer. Remove from heat and add salt and pepper to taste.
- Serve hot. Try garnishing with homemade c