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Cut or tear Swiss chard leaves from the stems. Slice stems and roughly chop leaves. Chop onion, garlic and sundried tomatoes.
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In a large non-stick skillet, heat 15 mL (1 tbsp.) sundried tomato oil over medium-high heat.
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Add Swiss chard stems, onion, garlic and sundried tomatoes. Cook for 5 minutes or until onion and Swiss chard stems have softened, stirring occasionally.
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Meanwhile, dice Italian tomatoes. Rinse and drain white beans.
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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.
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Finely grate Parmesan directly over the skillet. Mix well.
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Garnish with herbs if desired. Drizzle with sundried tomato oil and serve with fresh bread.
Keeps in the refrigerator for 5 days. Do not freeze.
Chef’s Secret
Save sundried tomato oil and use it to add flavour to your dishes!
Crédit photo : Maude Chauvin