I like my greens. Swiss chard in particular. I only started eating swiss chard last year and now that I’ve been finding it more often in the produce market I like to shop at, I pretty much cook them up once or twice a week.
In case you didn’t know, greens are good for you…all kinds of good stuff in greens. So go ahead and eat ‘em.
Sometimes I get stumped on how to eat my greens though. I’ve sauteed them in a little olive oil and aleppo pepper and put them on pizza (OMG) and I’ve added them to soups. This time around, I put them in sauce.
I found a recipe in Everyday with Rachael Ray (I love this magazine btw, I always find recipes that I want to make when I buy her mag…good easy recipes!) for Chard with Red Sauce and I made it my own by eliminating the bacon (I know, gasp!!), adding a can of rinsed and drained white beans and serving it over whole wheat pasta.
I could eat bowl after bowl of this pasta. It was so good.
So hearty and healthy, I love the combinations of greens, tomato sauce and beans in this recipe. Hope you enjoy it too! Recipe from Aggie's Kitchen, inspired from Everyday with Rachael Ray magazine
Ingredients
- 2 teaspoons olive oil
- 1 large onion, chopped
- 3-4 cloves garlic minced
- 1 bunch swiss chard, shredded
- 1 28oz can of crushed tomatoes
- 1 cup of water (added to crushed tomato can to pick up remnant flavor)
- 1 15 oz can of Bush's Great Northern Beans, drained and rinsed
- a pinch of salt and fresh ground pepper, to taste
- red hot pepper flakes, to taste
- 1/2 box of whole wheat pasta
Instructions
- Prepare pasta according to directions.
- While pasta is cooking, in a large saute pan, heat olive oil and begin to saute onion and garlic. Add a pinch of salt and pepper. Cook onions until soft, about 3-4 minutes. Add chard to pan and saute until soft and wilted, about 8-10 minutes. Add can of tomato sauce with additional water to pan. Stir and bring to a simmer. Add can of white beans to sauce and cook for about 2-3 more minutes until sauce is slightly thick and flavors have come together.
- Drain pasta and drizzle with a little olive oil. Serve sauce over pasta with red pepper flakes and parmesan cheese.
{ 15 comments… read them below or add one }
Hello, lover. Get in my mouth.
Ew, that came out wrong.
I totally get it Bev, I do.
I love adding greens to anything that’s tomato based. Something about the acidity in the tomatoes that goes great with the bitterness of the greens.
you are so right! it really is such a great combo. I made red beans n rice tonight but instead of rice I had my beans over sauteed chard (obsessed) so it was lighter…the combo was amazing!
This looks so hardy and delicious! I want it for dinner tonight
it really is, it’s such good comfort food
make it! 
Somehow beans, greens, and tomatoes just WORK. We’re on the same wavelength – I did something similar in a soup recently.
those three totally work!! I made soup like this last week too, with kale though, and other veggies. We are on same page!
OMG- I almost made this EXACT thing for dinner! But I used spinach and Trader Joe’s giant white beans in red sauce! Great minds…great minds
ahhh, that sounds great!! I would love those giant white beans, I can’t find them here (had them out somewhere once and loved them)…I haven’t met a bean I didn’t like
great minds is right! love it!!
Hope you and baby are doing well!!
Hi Aggie! It is cold, wet, and raw here in New England! I am SO making this for our dinner this evening! We’ve got the fires going in the kitchen woodstove and the living room … cozy house, cozy tummies coming right up! Thanks for posting this recipe! So glad I dropped in today!
I wish I was at your house tonight! I am craving cold weather and warm fires. ENJOY!
Nice healthy, comforting ingredients, Aggie. We’re crazy about swiss chard too!
Mmmm…. I LOVE all these ingredients!
Oh, love these ingredients. Going to share with my sister, too! Thanks Aggie!
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