Swiss Chard With Cannellini Beans and Tomatoes (Boston Globe)

• bunches about 2 lbs. swiss chard2 bunches
• olive oil↗3 tablespoons
• garlic cloves, finely chopped↗6 cloves
• crushed red pepper flakes↗1⁄2 teaspoon
• tomato paste↗1 tablespoon
• plum tomatoes, chopped↗4
• (15 ounce) cans cannellinni beans, drained and rinsed↗2 cans
• salt and pepper
• olive oil (for sprinkling)↗

Step-by-step instructions

1. 1

   In large pot, bring 6 quarts of water to boil over high heat.

2. 2

   Rinse the chard. Cut off and discard the stems at the base of the leaves. Slice the leaves crosswise into 1 inch wide strips.

3. 3

   Drop the chard into the boiling water. Cover and when it comes back to boil, reduce to simmer for 15 minutes or until tender. Drain.

4. 4

   In a large skillet, heat 1 T of the olive oil with the garlic and red pepper over medium heat, stirring constantly for 2 minutes or until garlic just begins to turn golden.

5. 5

   Immediately stir in tomato paste, continue cooking and stirring for 1 more minute.

6. 6

   Add plum tomatoes, turn heat to high and stir constantly for 1 - 2 minutes to soften the tomatoes.

7. 7

   Add the beans and the chard. Continue cooking over high heat, stirring constantly for 3 more minutes. Lower the heat to medium and stir in 2 T olive oil. Add salt and pepper to taste.

8. 8

   Simmer, stirring often for 2 more minutes. Sprinkle with olive oil before serving.