5-6packed cups roughly chopped rainbow chard with stemsabout 2 bundles
15oz.can cannelloni beansrinsed and drained
1pintgrape or cherry tomatoeshalved
4clovesgarlicsmashed with skins removed but left whole
⅓cupwhite winegood quality wine you would drink
parmigiano-reggiano cheese for topping *optional
¼teaspoonchili pepper flakes
kosher salt
3tablespoonolive oil + more for drizzling
warm or toasted rustic bread *optional
Instructions
Heat olive oil in large sauté pan over medium high heat.
Add garlic cloves and chili flakes and sauté for 30 seconds until fragrant.
Add chard and a pinch of salt and sauté about 2 minutes.
Add tomatoes, wine and beans and simmer (while stirring occasionally) for about 5-8 minutes until chard is wilted and tomatoes have slightly broken down and released their juices.
Portion into bowls and top with some thick slices parmigiano cheese* and drizzle with olive oil.