There’s never a week I go without having greens in the house. Spinach, kale, and chard are always in rotation. I also always have pots of greens growing on my patio. When I saw this recipe, I knew I wanted to do something similar but with greens. This chard bake is a solid base that you could easily add herbs and spices as you see fit. White beans and cans/jars of stewed tomatoes are also always stocked in my pantry. During the summer months, you could make your own tomato sauce and use that in place of the canned tomatoes.
An easy pantry meal featuring creamy cannellini beans paired with fresh chard and canned stewed tomatoes. Perfect with a crusty slice of bread!
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 3 cups lightly packed shredded chard leaves
- 1 ½ cups cooked cannellini beans (drained and rinsed if using canned)
- 1 15oz can stewed tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- ½ cup whole wheat panko or breadcrumbs
- 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.
This chard bake is a really nice base for multiple variations. Greens and beans are always a solid combination whether it’s in stews, bakes, or grain bowls. A few ways to vary this recipe:
Greens: swap out the chard for your favorite greens. A few of my favorites include kale, collards, and spinach. This would also be good with roasted cauliflower or broccoli.
Spice: Stir in chili powder, smoked paprika, or even sambal oelek. You can add really any type of spice you might like/have on hand.
Cheese: I like to leave this vegan because it’s a great go-to meal with the refrigerator is a bit empty. However, like in the recipe that this was inspired from, you could crumble feta or goat cheese on top before baking.
Gluten-Free: Use gluten-free breadcrumbs.
I tend to choose kale over chard when it comes to cooked greens, but chard is easy to find year-round and just as easy to grow. Chard cooks well and is a solid green for stews, grain bowls, and bakes. Don’t forget to save the stems- they are nice in stir-fries or made into pickles.