janet @ the taste space

Greek Stewed Swiss Chard With Tomatoes, Mint and Lima Beans

In Mains (Vegetarian) on July 25, 2012 at 6:38 AM

If you can’t tell, I am all about the greens. Any kind of vegetable, bring it on [except celery]. I still buy leafy greens even if my garden is growing kale and collards. Especially when they are 2 HUGE bunches for $1. When I mean huge, I decided to do the weight test. Each bunch clocked in at 2 lbs. That’s the equivalent of 4 bunches for $1. Booyah! Surprise sales. That’s when I get in trouble. What the heck to do with all the greens?

I now have the perfect solution. You have to cook them down into creamy silkiness. This way the greens wilt down and you can munch through a bunch in no time. My Green Soup with Ginger with both Swiss chard and spinach almost called me back, but I decided to try a dish with more sustenance. Last time, I added quinoa to the Coconut-Braised Collards and this time, I continued with the Greek theme and added Christmas Lima beans (any large white bean would work) to my stewed greens.  The gentle, slow simmer allows the tomatoes to cook down, conferring sweetness and creaminess, while the paprika, mint and dill infuse an extra flavour dimension. This is how you eat your greens, my friends. Lots of them. 🙂

(If only I could do the same thing with lettuce!)

This is being submitted to this week’s Weekend Herb Blogging, hosted by Marta, and to this week’s Weekend Wellness.

Greek Stewed Swiss Chard With Tomatoes, Mint and Lima Beans
Adapted from NY Times

2 pounds Swiss chard or kale, stemmed, washed and chopped (1 lb prepped)
1 tbsp olive oil
1 large onion, chopped
4 garlic cloves, minced or pressed
2 tsp sweet paprika
1/2 tsp Aleppo chili flakes, or more to taste
2 lbs fresh tomatoes, chopped, or a 28-ounce can chopped tomatoes with juice (peeled if you want to get fancy) – I used 2 regular tomatoes and 2 pints of cherry tomatoes, halved
1/2 cup chopped fresh mint
1/2 cup chopped fresh dill
2 tbsp tomato paste, diluted in 1/2 cup water
2.5 cups cooked Christmas Lima beans (cooked from 1/2 cup dried) – substitute with other large Lima bean or white bean or even chickpeas (optional)
Freshly ground black pepper, to taste

1. In a large pot, add water and bring to a boil. Place steamer overtop.  Steam Swiss chard for 2 minutes, then rinse under cold water and squeeze dry. Alternatively, you could blanch the chard for 1 minute in the boiling water).

2. In a second large skillet over medium heat, add the oil. Once hot, add the onion and saute until it becomes transparent, around 5-8 minutes. Add the garlic, paprika and chile flakes, stirring for approximately one minute, until the spices are fragrant.

3. Next, add the tomatoes and salt to taste. Bring to a simmer and simmer until the tomatoes have cooked down slightly, around 10 minutes.

4. Stir in the chard, herbs, diluted tomato paste and cooked lima beans and return to a simmer. Simmer until the greens are very tender, around 20 minutes.  Season with salt and pepper, to taste.

Serves 4.

  1. I have the same dilemma with greens – it is hard with its just me eating! That doesn’t stop me from buying 2.5 lb bags of spinach though. 🙂

  2. I do the same thing with greens when I need to eat my through a lot of them- cook them down and happily eat a bunch in one sitting 😉 This meal sounds so fresh with the mint and dill! I’ve never had those 2 herbs together before- I must try it!

  3. What’s not to love about this recipe? Lima beans (favorites), greens (yum), and mint (inspired)…a terrific blending of flavors and textures. Thanks for sharing!

  4. GREENS! I’d be buying more & more too if I ever found any for 2 for $1. I tend to go more for the quick saute than the long braise or stew, but any way you cook then, they’re still great. I especially like the paprika, mint, and dill combination–sounds intense!

  5. I never eat lima beans but I swear I think I have some at home. as usual…YUM!

  6. I love greens so much that lately I’ve taken to throwing them into any and everything! You can never have too many. 🙂 This reminds me of the greek dish gigantes plaki but without feta cheese! No need for it here…looks so tasty!

  7. […] The Taste Space shared Greek Stewed Swiss Chard with Tomatoes, Mint & Lima Beans […]

  8. I hear you on the greens; I’ve got Swiss chard, kale, dandelion, and three lettuce types in my fridge right now. And that doesn’t even begin to cover the herbs… I also love limas, as these are beautiful (I keep meaning to order some heirloom varieties from Rancho Gordo, as I think they’re shipping to Canada now).

    This is the kind of thing I love to smell burbling away on the stove on the weekend, knowing I can eat it whenever I like over some brown rice. I’ve got my eye on this one for Sunday!

  9. […] I never know what I will find on their shelves. Sometimes it can be 4 bunches of leeks for $1, or 2 HUGE bunches of Swiss for $1, or 10 limes for $1 (this one seems to be a perpetual sale), sometimes advertised, other times not, […]

  10. […] Freezer meals don’t have to be shabby. We had memories of summer produce by munching through Greek Stewed Swiss Chard With Tomatoes, Mint and Lima Beans, Peruvian Mayocoba Bean Bowl with a Roasted Pepper Sauce, Iraqi-Inspired Eggplant and Seitan Stew […]

  11. […] my Spanish Chickpeas and Spinach with Roasted Garlic, and munching on my very freezer-friendly Greek Stewed Swiss Chard with Tomatoes, Mint and Lima Beans, I have been on the look-out for more ways to cook down my greens in a […]

  12. […] a warm meal on a cool night? Give this Greek Stewed Swiss Chard with Tomatoes a […]

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