Swiss Chard with Cannellini

The Italians often braise their beloved bietola (Swiss chard) with beans for a humble and healthy sauce over pasta. You can serve this meatless stew over rice or polenta, if youd like. For best texture, dont use the chard stems; set them aside for minestrone or to braise on their own.
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Customer Reviews for Swiss Chard with Cannellini
Review 1 for Swiss Chard with Cannellini
4 out of 5
4 out of 5
LivesforFigs
Chapel Hill, NC
October 2, 2010
Would You Recommend? Yes
+2points
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Use dried beans not canned
October 2, 2010
I have made this recipe as a side dish twice. The first time I used dried cannellini that I had soaked for 4 hours. This dish came out great and even my kids loved it. The second time I used canned cannellini beans because I forgot to soak the dried ones. The recipe did not turn out the same. The canned beans fell apart. It was mushy and more saucey. If you are using this as a sauce to top pasta, I think canned beans are fine. If you want the beans to be whole and intact to use a side use fresh.