1. Cut or tear Swiss chard leaves from the stems. Slice stems and roughly chop leaves. Chop onion, garlic and sundried tomatoes.

2. In a large non-stick skillet, heat 15 mL (1 tbsp.) sundried tomato oil over medium-high heat.

3. Add Swiss chard stems, onion, garlic and sundried tomatoes. Cook for 5 minutes or until onion and Swiss chard stems have softened, stirring occasionally.

4. Meanwhile, dice Italian tomatoes. Rinse and drain white beans.

5. Add tomatoes, beans and Swiss chard leaves to the skillet. Mix well and simmer 2–3 minutes until beans and vegetables are heated through. Remove from heat.

6. Finely grate Parmesan directly over the skillet. Mix well.

7. Garnish with herbs if desired. Drizzle with sundried tomato oil and serve with fresh bread.

Chef’s Secret

Save sundried tomato oil and use it to add flavour to your dishes!

Crédit photo : Maude Chauvin