This past week when I opened my CSA box, out popped 2 large bags of rainbow Swiss chard followed by a slight panic. What the hell do I do with these pretty leaves? But luckily it was Monday night, which means a “Monday Night Mash-Up” was in store. I raided my fridge and pantry and a few ingredients later, we had a dish on our hands.
Last night’s mash-up involved lemon juice, olive oil, garlic, some Greek yogurt, a can of beans from the pantry, and some mint and cilantro from the herb garden.
2 bunches of Swiss chard
2 cloves garlic
1 can beans of your choice (I used cannelini)
1/2 cup Greek yogurt
1 tbsp fresh mint
1 tbsp fresh cilantro
salt & pepper to taste
1/3 cup olive oil, plus 1 tbsp
Step 1: Bring a large pot of salted water to a boil. Separate the stalks of the chard from the leaves, and blanch the stalks for 3 minutes. Add the leaves to the pot for 2 more minutes, then drain the chard, run under cold water to refresh it, and squeeze out excess water. Set aside.
Step 2: Heat 1/3 cup olive oil in a skillet. Add beans and Swiss chard leaves and sautee for 6 minutes.
Step 3: Add the garlic, juice of the lemon, and herbs. Season with salt and pepper. Sautee for 5-7 more minutes.
Step 4: Mix together the Greek yogurt with 1 tbsp of olive oil and some salt and pepper.
Step 5: Plate the Swiss chard, top with a dollop of the yogurt mixture, and serve.
This is a great side dish, but can also serve as the main course thanks to the hearty beans. The cool, creaminess of the yogurt makes it especially savory for summer. Enjoy!