The other day when I made the Pasta Primavera with Pistachio Pesto, I ended up with extra pesto sauce (which is never a bad thing!) that I placed in a jar in the fridge. To liven up a side dish of thinly sliced Swiss chard from our CSA sauteed along with shallots and buttery white beans, I tossed the warm dish together at the last minute with the remaining pistachio pesto. The creaminess of the white beans pairs just wonderfully with the flavorful pesto sauce and the tender sauteed greens. This would be not only a nice side dish, but also lovely on a toasted piece of whole grain bread, or even the base for a unique breakfast idea when served on a toasted English muffin with a poached egg and a slice of ripe tomato.
(To view this recipe, click on the blue title of the blog post above*)
Swiss Chard & White Bean Sauté with Pesto
Ingredients:
- 1 Tablespoon unsalted butter
- Pinch of crushed red pepper flakes
- 2 shallots, thinly sliced
- (1) bunch of Swiss chard, ends trimmed, stalks and leaves thinly sliced (washed and dried as well)
- (1) 14.5-oz. can white beans, drained and rinsed
- Salt and pepper
- ¼ to ½ cup of your favorite pesto sauce
Directions:
- In a large straight-sided saute pan, melt the butter along with the red pepper flakes and shallots over medium heat. Saute the shallots for 5 minutes, or until tender. Add in the prepped Swiss chard along with a small pinch of salt and pepper. Cook, tossing often, over medium-low heat for about 5-7 minutes longer or until the greens are wilted. Stir in the drained beans; toss the warm side dish with the pesto sauce and serve.
Tagged: cannellini beans, greens, greens and beans, pesto, pesto sauce, pistachio pesto, shallots, side dish, Swiss chard, vegetarian, white beans
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