White Bean Chard Bake
An easy pantry meal featuring creamy cannellini beans paired with fresh chard and canned stewed tomatoes. Perfect with a crusty slice of bread!
Servings 2 servings
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 3 cups lightly packed shredded chard leaves
- 1 1/2 cups cooked cannellini beans drained and rinsed if using canned
- 1 15 oz can stewed tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup whole wheat panko or breadcrumbs
Instructions
- Preheat the oven to 400˚F. Heat a medium, oven-safe skillet or cast iron pan over medium-low heat. Add the olive oil to the pan, followed by the garlic. Cook the garlic until fragrant and golden; 1 to 2 minutes. Stir in the chard, turn the heat to low, and cook until the chard just begins to wilt, 1 to 2 minutes.
- Stir the cannellini beans, stewed tomatoes, salt, and pepper into the chard mixture. Sprinkle the top with breadcrumbs. Place in the oven and bake for 20 minutes, until the tomato sauce is bubbling. Place the dish under the broiler if desired to brown the breadcrumbs more.
Notes
Recipe Notes
Tips & Tricks: Make the greens ahead of time, like this garlicky green component.
Stock up: get the pantry ingredients you will need: White beans, stewed tomatoes, chard
Nutrition: see the information.
Links: Inspired by this recipe.
