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chard and white beans with a parmesan-nut crust

29 Jul

When I asked my husband if he had any requests for dinner, he replied “something with beans”.  I should have anticipated his response.  Give the man a can of cannelini beans heated up with olive oil and garlic, splash on some balsamic and he is grinning from ear to ear.  Add a hunk of bread and he is in heaven.

I decided to search for a side dish with beans, since I usually make them as a main dish.  As soon as I saw this recipe, I knew it was the one to try!  The original recipe from Weight Watcher’s website called for escarole, but I couldn’t track any down today.  So I substituted red chard and it was delicious!

Chard and White Beans with a Parmesan-Nut Crust

  • 2 tsp. olive oil
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 2 bunches chard, coarsely chopped
  • 1/2 cup vegetable stock, or chicken stock
  • 1 can (15 oz) canned cannellini beans, rinsed and drained
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. Fresh rosemary, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup Panko, or bread crumbs
  • 2 Tbsp. pecan halves, coarsely chopped

Preheat oven to 375 F degrees.

Heat oil in a large pot and add onion and garlic; saute until onion is translucent, about 5 minutes.  Add chard and saute, stirring constantly, until chard is limp, about 2 minutes.  Stir in broth.  Cook over high heat, stirring frequently, until chard is tender and broth evaporates.  Stir in beans, black pepper and rosemary.

Spoon chard mixture into a 1 1/2 quart glass baking dish.  Combine cheese, Panko and pecans in a small bowl.  Sprinkle over the top and bake until lightly browned, about 15 minutes.

Serves 6, each serving has 4 WWpt+

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