Related recipes: Appetizers, Bacon, Beans and Grains, Herbs, High Fiber, Italian, National Pork Board, Pork, Salads, Side Dishes, Soups/Salads, Sweet Pepper
Preparation facts
Yield: 4 servings
Ingredients
6 slices bacon, cooked and coarsely chopped
1/2 7-ounce jar roasted red pepper, drained & coarsely chopped
3 4-cup cherry tomatoes, cut into quarters
1 lb Swiss chard, trimmed and coarsely chopped (or 12 ounces fresh spinach leaves)
2 Tbs olive oil
1 crushed garlic clove
1 15-ounce can cannellini (white kidney) beans (or Great Northern beans), rinsed and drained
2 Tbs red wine vinegar
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp sugar
3 Tbs chopped parsley
2 Tbs chopped basil leaves
Directions
In small bowl, toss together the bacon, red pepper, and tomatoes; set aside. In large skillet heat olive oil over medium-high heat; add the Swiss chard and sauté until almost limp (2-3 minutes). Add garlic, sauté 1 minute; add beans and stir to heat through. Add vinegar, salt, pepper and sugar; stir for 30 seconds and remove from heat. Place mixture on a serving platter, garnish with bacon mixture and herbs. Serve warm or at room temperature. Serve with wedges of focaccia.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
