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Spanish-Style Chard With White Beans on Toast

Spanish-Style Chard With White Beans on Toast 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Weeknight Vegetarian Apr 3, 2013

This dish uses the stems from Swiss chard as part of a nontraditional take on sofrito, the aromatic base used to season sauces and braised dishes in Spain. Almonds add texture, pimenton brings a little smoky flavor and sherry vinegar brightens the mixture. The dish can stop there if you are eating it as a side or collection of small plates, or you can scoop it onto toast smeared with a quick white bean puree and add a poached egg for an all-in-one meal.

Make Ahead: The sofrito can be refrigerated for up to 2 days. The beans can be pureed and refrigerated for up to 1 week. The eggs can be poached and stored in water in an airtight container for up to 5 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 2 pounds green Swiss chard
  • 2 cloves garlic, each cut in half
  • 1 small onion, cut into large chunks
  • 1/2 cup roasted unsalted almonds
  • 1 teaspoon sweet smoked paprika (pimenton dulce)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • 1 cup cooked or canned no-salt-added white beans (if using canned, drain and rinse)
  • 1 tablespoon water or bean cooking liquid
  • 4 large pieces rustic wheat bread, toasted
  • 4 large eggs, poached and warm (optional)
  • Several grinds black pepper

Directions

Strip the chard leaves from their stems; thoroughly rinse and dry the stems and leaves, reserving the stems separately. Stack the leaves, roll them tightly and cut them crosswise into thin slices.

Cut the stems into big pieces and transfer them to the bowl of a food processor. Add the garlic, onion, almonds, sweet smoked paprika and the 1/2 teaspoon of sea salt; pulse to form a slightly chunky paste.

Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the chard stem-almond mixture. Cook, stirring occasionally, until the pieces of stem lose a little of their crunch and much of the liquid evaporates, about 5 minutes. Pile the sliced chard leaves on top, pour over the sherry vinegar, cover and reduce the heat to medium. Cook until the leaves have wilted, a few minutes, then use tongs to stir and blend the mixture.

Wipe out the food processor bowl. Pour in the beans and water or cooking liquid and sprinkle with a little sea salt to taste. Process until smooth.

Spread a quarter of the bean mixture on each piece of toast, set the toast in serving bowls, then spoon the chard mixture over the toast. Top each portion with a poached egg, if desired, and sprinkle with sea salt to taste and a generous grinding of black pepper.


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Recipe Source

From Food editor Joe Yonan, author of "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, August 2013).

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 370


% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 940mg 39%

Total Carbohydrates: 48g 16%

Dietary Fiber: 12g 48%

Sugar: 7g

Protein: 17g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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