Beans & Greens

The best thing about summer gardens is that the available produce becomes dinner. Swiss Chard is not something we always eat so it inspired me to think outside the box. This super fast and easy recipe is definitely one that I'll make again. We served it with grilled sausage patties but I also saw a meatless version where Beans and Greens topped a slice to toasted rustic bread. Swiss Chard is an anti-inflammatory and adds fiber to the diet + it is packed with flavor. If you can't find Swiss chard, substitute 10 packed cups of roughly chopped kale or spinach.

Beans & Greens   3 to 4 servings 

2 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, thinly sliced

1 large bunch Swiss chard (1 pound), washed, stems removed & leaves roughly chopped

Kosher salt and freshly ground pepper

1 can (15 ounces) white (cannellini) beans, drained saving  ½ cup bean-cooking liquid  \

Lemon wedges or juice for finishing.

1. In a large skillet, heat oil and garlic over medium until garlic begins to sizzle, about 1 minute. 

2. Add chard leaves, cover, and cook, tossing once, until bright green and just tender, about 3 minutes. 

   
3. Add beans and cooking liquid; simmer until heated through, and some of excess broth/juice is absorbed.
4. Season to taste; drizzle with oil and squeeze with lemon before serving. 


Recipe without photos . . . Beans & Greens   3 to 4 servings 

2 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, thinly sliced

1 large bunch Swiss chard (1 pound), washed, stems removed & leaves roughly chopped

Kosher salt and freshly ground pepper

1 can (15 ounces) white (cannellini) beans, drained saving  ½ cup bean-cooking liquid  \

Lemon wedges or juice for finishing.

1. In a large skillet, heat oil and garlic over medium until garlic begins to sizzle, about 1 minute. 

2. Add chard leaves, cover, and cook, tossing once, until bright green and just tender, about 3 minutes. 

3. Add beans and cooking liquid; simmer until heated through, and some of excess broth/juice is absorbed.
4. Season to taste; drizzle with oil and squeeze with lemon before serving. 


Cabbage, Sausage & Potato Soup - German inspired

On a cool, rainy day in New Braunfels, TX, Barry made a pot of German-inspired soup. Fitting for a town founded by Germans in 1845.

Cabbage, Sausage & Potato Soup  8 to 10 servings

2-3 tablespoons olive oil

1 onion, diced

2-3 medium carrots, peeled and diced

About half of a small green cabbage, chopped into bite-sized pieces

3 cloves garlic, minced

12 -16 ounces cooked/smoked sausage, sliced into bite-sized pieces (such as kielbasa; Barry used smoked chicken sausages)

6-8 cups chicken broth (start with smaller amount & add more as needed)

3-4 russet potatoes, peeled & diced (or use unpeeled red potatoes)  3-4 leaves Swiss chard, stems removed & chopped (optional – we had some on hand so Barry threw it into the mix)

1 teaspoon pepper blend

1 tablespoon Italian seasoning

1-2 teaspoons Mediterranean seasoning (or use extra Italian seasoning)

Kosher salt to taste

1. Heat the olive oil in a large soup or stock pot; add onions and carrots and sauté for about 5 minutes, stirring occasionally.  
2. Add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally. (Sausage could also be browned at this time, too.)
3. Add the stock, potatoes, Swiss chard, Italian seasoning and pepper blend;  stir to combine; continue cooking until the soup reaches a simmer. (If sausage was not browned, it should be added now.)
4. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are cooked and tender.  
5. Taste and season to taste with a few generous pinches of salt and additional black pepper—depending on how seasoned your sausage is; could also add additional Italian seasoning.

Lentil Shepherd’s Pie -- vegetarian comfort food in a dish!

The rest of our Farmers Market Swiss chard and leftover mashed potatoes were the inspiration for this vegetarian-based Shepherd’s Pie. Just like its meat-filled counterpart, it is comfort food in a dish and  packed with protein.

Lentil Shepherd’s Pie     Makes 4 small to medium individual pies

2 to 3 tablespoons olive oil

1 medium onion, chopped finely

2 carrots, diced

4 to 5 leaves Swiss chard, stem removed & coarsely chopped

3 cloves garlic, chopped finely

About ¼ cup roasted red pepper

1 bay leaf

1 teaspoon paprika

Dash of 2 of cayenne pepper

2 to 3 cups chicken broth

¾ to 1 cup brown lentils 

Kosher salt and coarse pepper to taste

3 to 4 tablespoons heavy cream

Mashed potatoes -- about 2 cups

Toppings if desired: Parmesan cheese & paprika / parsley

1. Heat oil in a Dutch oven or sauce pan. Add onions and carrots and sauté until onions are tender.
   
2. Add chard, garlic, red pepper, bay leaf, paprika & cayenne; continue to sauté for a couple of minutes.
   
3. Add 2 cusps broth and lentil. Season with salt and pepper to taste.
   
4. Bring broth to a boil, reduce heat and simmer, covered, for about 30 to 40 minutes until lentils are tender; add additional broth only if needed. Check seasonings and adjust if needed.
5. Add cream to thicken broth; reduce liquid if needed.
   
6. Scoop lentil-veggie mixture into oven-proof ramekins. Top with mashed potatoes; sprinkle top with Parmesan cheese and paprika.
   
7. Bake in preheated 350° oven for 15 to 20 minutes until hot and bubbly.
8. Garnish with chopped parsley if desired.
   

Recipe without photos . . .

Lentil Shepherd’s Pie     Makes 4 small to medium individual pies

2 to 3 tablespoons olive oil

1 medium onion, chopped finely

2 carrots, diced

4 to 5 leaves Swiss chard, stem removed & coarsely chopped

3 cloves garlic, chopped finely

About ¼ cup roasted red pepper

1 bay leaf

1 teaspoon paprika

Dash of 2 of cayenne pepper

2 to 3 cups chicken broth

¾ to 1 cup brown lentils 

Kosher salt and coarse pepper to taste

3 to 4 tablespoons heavy cream

Mashed potatoes -- about 2 cups

Toppings if desired: Parmesan cheese & paprika / parsley

1. Heat oil in a Dutch oven or sauce pan. Add onions and carrots and sauté until onions are tender.
2. Add chard, garlic, red pepper, bay leaf, paprika & cayenne; continue to sauté for a couple of minutes.
3. Add 2 cusps broth and lentil. Season with salt and pepper to taste.
4. Bring broth to a boil, reduce heat and simmer, covered, for about 30 to 40 minutes until lentils are tender; add additional broth only if needed.  Check seasonings and adjust if needed.
5. Add cream to thicken broth; reduce liquid if needed.
6. Scoop lentil-veggie mixture into oven-proof ramekins. Top with mashed potatoes; sprinkle top with Parmesan cheese and paprika.
7. Bake in preheated 350° oven for 15 to 20 minutes until hot and bubbly.
8. Garnish with chopped parsley if desired.

White Bean & Swiss Chard Soup

The Farmers Market and Food Network were the inspirations for last night’s soup. Organic Swiss chard from the market and my version of a recipe I found on Food Network. We served it with toasted Rosemary Chibato bread, also from the Farmers Market. Delicious!

White Bean & Swiss Chard Soup   3 to 4 servings

2 to 3 tablespoons extra-virgin olive oil

1 medium onion, diced

3 to 4 cloves garlic, minced

½ bunch Swiss chard, leaves roughly chopped

6 ounces roasted pepper, jarred; drained & coarsely chopped

2 to 3 tablespoons chopped fresh cilantro

Kosher salt & coarsely ground pepper and to taste

1 (15.5 oz.) can cannelloni beans (I do not drain or rinse)

2 cups+ chicken broth

1 to 2 teaspoons granulated tapioca – to thicken soup just slightly, if desired

1. Heat olive oil in a medium pot over medium-high heat. Add the onion, cook until tender, about 3-4 minutes.
   
2. Add the minced garlic, chard, roasted peppers, and cilantro; until the garlic is soft, about 2 minutes. Then cover and cook until chard is wilted, about 1 to 2 minutes.
   
   
   
   
3. Season with salt and pepper as needed.
4. Add the beans and broth and bring to a boil; reduce heat and simmer until flavors meld, about 30 to 40 minutes. Optional - Add granulated tapioca to thicken just slightly.
   
   
   
   
   
   
    

Note: To make this a vegan option - use veggie broth in place of the chicken; omit heavy cream and use a little cornstarch or arrowroot to thicken broth.

Recipe without photos . . .

White Bean & Swiss Chard Soup   3 to 4 servings

2 to 3 tablespoons extra-virgin olive oil

1 medium onion, diced

3 to 4 cloves garlic, minced

½ bunch Swiss chard, leaves roughly chopped

6 ounces roasted pepper, jarred; drained & coarsely chopped

2 to 3 tablespoons chopped fresh cilantro

Kosher salt & coarsely ground pepper and to taste

1 (15.5 oz.) can cannelloni beans (I do not drain or rinse)

2 cups+ chicken broth

1 to 2 teaspoons granulated tapioca – to thicken soup just slightly, if desired

1. Heat olive oil in a medium pot over medium-high heat. Add the onion, cook until tender, about 3-4 minutes.
2. Add the minced garlic, chard, roasted peppers, and cilantro; until the garlic is soft, about 2 minutes. Then cover and cook until chard is wilted, about 1 to 2 minutes.
3. Season with salt and pepper as needed.
4. Add the beans and broth and bring to a boil; reduce heat and simmer until flavors meld, about 30 to 40 minutes. Optional - Add granulated tapioca to thicken just slightly.