Swiss Chard with Cannellini

Swiss Chard with Cannellini, hearty and packed with flavors, is a wonderful addition to your super bowl menu. Quick and easy to make, this vegetarian dish served over creamy polenta will have your guests come back for more. A sure winner for both you and your guests!

                                               Swiss Chard with Cannellini
                                                          Adapted from:
                                                       Braises and Stews
                                              Everyday Slow-Cooked Recipes
                                                             Tori Ritchie

Ingredients:
1 bunch red, white ir rainbow
   Swiss chard
1/2 cup olive oil
1 yellow onion, chopped
1 celery stalk, chopped
1 carrot, choppeed
2 garlic cloves, roughly chopped
1 (14 1/2 ounces) chopped tomatoes
1/4 teaspoon red pepper flakes
1 can (15 ouncess) cannelliini beans,
   drained and rinsed
Kosher salt and freshly ground pepper

Trim the stems and center ribs off the  chard and reserve for another use. Rinse leaves, shake off excess water, and stack leaves on a cutting board. Thinly slice crosswise. Set aside.

In a 10-to-12-inch-wide saute pan or 5-to-7-quart Dutch oven, warm the oil over medium-high heat and add the onion, celery, and carrot. Cook, stirring, until vegetables are softened, about 5 minutes. Stir in the garlic and cook for about 30 seconds until fragrant, then stir in the tomatoes and red pepper flakes. Reduce heat and simmer, uncovered, until tomatoes break down and sauce is thickened a bit, about 10 minutes. Stir in chard by the handful, letting each addition cook down a bit before adding the next. Stir in the beans. Cover and simmer until greens are very soft, 10 to 15 minutes more. Season to taste with salt and pepper.