Leaves We Love to Eat
Stave off foliage fatigue by cooking the edible leaves of many common veggies.
Easy
20 MIN
Packed with vegetables, this hearty comfort food is quick to fix and makes a perfect weekday dinner.
Ingredients
SERVINGS: 6-8 Serving(s)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 large carrots, diced
- 1 stalk celery, diced
- 2 garlic cloves, minced
- 1 (12-ounce) can organic fire-roasted crushed tomatoes
- 4 cups organic chicken broth (low sodium)
- 3 to 3-1/2 cups cooked cannellini beans (or two 15-ounce cans organic cannellini beans)
- 1 tablespoon + 1 teaspoon Ground Veggie Blend, found at local supermarkets or online
- 1/4 teaspoon black pepper
- 1-1/2 teaspoons salt
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 pinch sugar (optional – to cut acidity)
- 2 bundles Swiss or rainbow chard, cut into strips
Instructions
Sauté onion, celery and carrots in the olive oil. Once they are soft, add the garlic and cook for one minute. Add the crushed tomatoes, chicken broth, white beans and all the spices. Bring to a boil for about 5 to 10 minutes with the lid on to release the flavors. Turn off the heat, incorporate chard, stir, cover and wait about 3 to 5 minutes for the chard to cook.
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Know Your Food: Greens
