Friday, September 9, 2011

Hearty Green Autumn Bowl

What a great way to eat autumn greens! I used the swiss chard from the harvest box for this dish. I couldn't find dry cannelini beans so I substituted northern whites instead. I didn't build the toast on top, but instead used slices of hearty country bread. You can find the recipe online here. I modified it below.

Serves 4
  • 1 bunch Kale (or mix Kale and Swiss Chard) stems removed and leaves shredded
  • 2 tablespoons Olive Oil plus more for bread
  • 1 Onion (medium) chopped finely
  • 1 Carrot (Medium) chopped finely
  • 1 Celery Stick chopped finely
  • 1 Clove of Garlic minced
  • 1 cup Dry White Wine
  • 3 cups Cooked Cannellini Beans (canned is fine but rinse well - 2 cans)
  • 1 Lemon, cut in wedges
  • 4 Slices Chunky Wholesome Bread 
  • 1 teaspoon Pepper
  • 1 teaspoon Salt
  • 1 1/2 teaspoon Chili Flakes or more if you like
  • 2 tablespoons Rosemary finely chopped
  • 1 liter Chicken Stock
  • 1 bay leaf
  • 1 Vine Ripe Tomato Medium chopped finely
  1. Finely chop onion, carrot and celery and put in a pot with oil and fry over medium heat until onions are translucent. Add garlic, bay leaf and wine. Reduce until no wine is left in the pot. Add Salt, pepper and chili flakes. Now add tomatoes, beans and rosemary. Mix well. Now add stock.
  2. Once the stew comes to a gentle boil add the kale and/or Swiss Chard and cook until wilted (about 3-5 minutes) 
  3. When ready, serve soup in large bowls and add a squeeze of lemon juice. 

**This picture is from thespicegirl from the food blog Food52. It shows the dish with pine nuts and lemon peel- I didn't do that. Nevertheless, you get the idea. The recipe is delicious.

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