I’ve been doing a pretty good job at pretending the summer will never be over, but my garden is telling me otherwise. The tomatoes have stopped ripening on the vines, the giant sunflowers have dried up, and the eggplant is coming in smaller and smaller. Alas, the golden end of summer (insert Dashboard Confessional song here).
One crop I still have in abundance is my beautiful Swiss chard: dark, coarse greens with magenta “veins” rippling through. (nutrition) I’d been cooking them like collards this whole summer but decided to switch it up and add some spice. With inspiration from Mirch Masala and a can of cannellini beans: voila! The Swiss Chard Curry was born. Mine is the quick (aka lazy) version because I used canned beans, tomatoes, and curry powder. Feel free to substitute according to your own tastes. Here we go:
Swiss Chard and Cannellini Bean Curry
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (about 15 oz) diced tomatoes with liquid
- 2 cups Swiss chard, roughly chopped
- ½ onion
- 1 clove garlic
- ½ tsp cumin seed
- 1 tbs oil
- 3 tbs curry powder
- Salt to taste
- Cilantro (optional)
- Heat oil in pan. While it heats, chop onion and garlic.
- Sautee onion until translucent. Add garlic and cumin, and sautee until fragrant.
- Add one tbs of curry powder and salt. Mix well.
- Add tomatoes, mix, and heat until most of the liquid has drained.
- Add beans and the rest of the curry powder. Mix well.
- Gradually add swiss chard, sauteeing until it has wilted.
- Salt to taste, remove from heat, and serve with fresh cilantro.
This dish works well on its own or paired with rice/fresh pita bread. You can eat it at home, at work, or on the rocks at Promontory Point while drinking sake from the bottle on a Thursday afternoon.
Possibilities are endless. Enjoyyyyy