September 17, 2010

Truffled White Beans with Chard and Tomatoes

I am in love with truffle oil. This is a simple healthy dish that uses swiss chard, cherry tomatoes, and white beans to show off the truffle oil.  Serve over rice or with these gruyere scalloped potatoes from Cooking Light.

I was lazy with photos today, so I'll leave you with some of my favorite parts of NC:
spring goods in summer

August tomatoes

Truffled White Beans with Chard and Tomatoes
Serves: 4
1/2 tsp olive oil
1 small red onion, chopped
1 clove garlic, chopped
3-4 cups chard, chopped. If the stems are small enough (from garden chard, like Bright Lights chard) chop them fine and set aside.
1/2 cup cherry tomatoes or 1 tomato chopped,
1 14 oz can of white beans, rinsed and drained
salt and pepper to taste
2 T truffle oil
1/4 tsp smoked paprika
1/4 c water

1. Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add in red onions, chard stems, and garlic.  Cook for 4 minutes.
2. Once the onions and garlic mixture begins to brown, add in swiss chard. Stir every 2-3 minutes. Once the chard begins to wilt and reduce in size, move the chard around to expose the inside of the skillet. Add tomatoes.
3. Cook for 4 minutes.
4. Add in white beans, and cook until the beans are heated through, about 2 minutes.
5. Season with salt and pepper.  Drizzle with truffle oil and smoked paprika. Add water if the chard begins to look dry.
6. Serve immediately.

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