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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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SWISS CHARD & BEANS

From: Suzy Van Riper, Allison Park
Primary category: Appetizers

Ingredients

5 large bunches swiss chard
6 tomatoes, peeled, seeded and chopped
2 medium onions, chopped
1 16-oz can cannelini beans
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic, crushed
2 large shallots, chopped fine
Salt and pepper to taste

Procedure

Thoroughly wash the swiss chard. Remove the stems and tear the remaining leaves into bite-sized pieces. Steam the chard and the onions in a large pot or wok with only the water that remained on the leaves from the washing.

When the chard has collapsed, add the tomatoes, olive oil, vinegar, garlic and shallots. Continue to steam for 5-8 minutes.

Add the beans with their liquid and season to taste. Serve with bread and thin slices of pecorino romano cheese.

Serves 6.

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Swiss Chard & Beans - REVIEWS

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