Ingredients

The following ingredients have 4 Servings
  • 1 large bunch swiss chard, chopped
  • 3 tablespoons olive oil, plus more for drizzling
  • 3 garlic cloves, thinly sliced
  • 1 medium red onion, thinly sliced
  • salt and pepper to taste
  • 3 tablespoons tomato paste
  • 1/2 to 1 teaspoon red pepper flakes (optional)
  • 3 (15-ounce) cans white beans, drained and rinsed (see notes)
  • 4 cups chicken broth (see notes)
  • 1 lemon, juiced
  • 2 ounces feta cheese
  • 1 cup fresh parsley, chopped

Instruction

  • Rinse and chop the swiss chard into bite-size pieces, including the stems. Separate the stems and the leaves; set aside.
  • Heat the olive oil in a large pot over medium heat. Add garlic and onion, then season to taste with salt and pepper. Cook until the onion is lightly browned, about 4 minutes.
  • Add the tomato paste and a pinch of red pepper flakes, if using, to the onions, stir to coat. Cook until the oil turns vibrant, about 2 minutes.
  • Add the beans, rinsed and drained, and the swiss chard stems to the pot. Using a wooden spoon or spatula, smash a few beans to create a creamy texture. Then add the broth and season with salt and pepper, if desired. Bring to a simmer and cook until it's reached your desired consistency. The longer it cooks the thicker the stew, about 15 to 20 minutes is perfect for me.
  • Add the chopped swiss chard leaves and lemon juice. Stir to wilt the greens and season to taste. Serve in bowls topped with feta, slices of red onion, and chopped parsley.