by Coltrane
Chard arrived in the CSA box this week. The chard, along with some leftover cheese, canned beans, and basil from the planter box become a very nice topping for crostini or crackers:
| 2 TBP | Extra Virgin Olive Oil |
| 1/3 cup | Shallots, minced |
| 1 clove | Garlic, minced |
| 1 lb | Chard, stems removed, cut into 1” pieces |
| 1/2 15 oz can | Cannellini Beans rinsed and drained |
| 1/4 cup | Chicken Broth |
| Pinch | Red Pepper Flakes |
| 3 TBP | Pecorino Romano, chopped fine |
| 6 large | Basil Leaves, chopped or chiffonade |
| 1 TBP | Lemon Juice |
Heat skillet over medium high heat. Add Olive Oil, Shallots, and Garlic. Saute until soft. Add Chard, Beans, Chicken Broth, and Red Pepper. Cook until the Chard is wilted and reduced. Add cheese, basil, and lemon juice, heat through. Salt to taste (the chicken broth and cheese both contain some salt.)
Serve over crostini, bruschetta, or crackers.
This recipe would work well with spinach instead of chard. A lesser amount of onion may be substituted for the shallot.
FlatbreadGarden 