{"id":154,"date":"2011-01-10T13:47:47","date_gmt":"2011-01-10T19:47:47","guid":{"rendered":"http:\/\/thewilhelmscook.com\/?p=154"},"modified":"2011-09-18T20:03:42","modified_gmt":"2011-09-19T01:03:42","slug":"white-bean-and-chard-stew","status":"publish","type":"post","link":"http:\/\/thewilhelmscook.tempotech.net\/?p=154","title":{"rendered":"White Bean and Chard Stew"},"content":{"rendered":"<p>Stolen 100% from Smitten Kitchen.\u00a0 This dish is fantastic and vegetarian.\u00a0 I made bread last week, so we toasted it up in the oven with some garlic and had poached eggs on top.\u00a0 So good.<\/p>\n<p>1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned<br \/>\n3 tablespoons olive oil<br \/>\n1 cup (5 1\/4 ounces) chopped carrots<br \/>\n1 cup (5 ounces) chopped celery<br \/>\n1 cup (4 1\/4 ounces) chopped shallots, about 4 medium<br \/>\n2 garlic cloves, finely chopped<br \/>\n1 cup dry white wine<br \/>\n2 15-ounce cans (or about 3 3\/4 cups) white beans, drained and rinsed<br \/>\n2 cups (or more to taste) vegetable broth<br \/>\n1 cup pureed tomatoes (from a can\/carton\/your jarred summer supply)<br \/>\nSalt and freshly ground black pepper<br \/>\n3 fresh thyme sprigs<br \/>\n1 bay leaf<br \/>\n1 tablespoon sherry vinegar<\/p>\n<p>Toasted bread slices, poached eggs (<a href=\"http:\/\/smittenkitchen.com\/2008\/08\/how-to-poach-an-egg-smitten-kitchen-style\/\">tutorial<\/a>), chopped herbs such as tarragon, parsley or chives or grated Parmesan or Romano to serve (optional)<\/p>\n<p>Bring medium pot of salted water to boil. Cook chard (or any heavier  green; no need to precook baby spinach) for one minute, then drain and  squeeze out as much extra water as possible. Coarsely chop chard.<\/p>\n<p>Wipe out medium pot to dry it, and heat olive oil over medium. Add  carrots, celery, shallots and garlic and saute for 15 minutes. Barber  warns not to brown them but I didn\u2019t mind a light golden color on them.  Add wine (scraping up any bits that have stuck to the pot) and cook it  until it reduced by three-fourths. Add beans, broth, tomatoes, a few  pinches of salt, freshly ground black pepper, thyme and bay leaf and  bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.  Add chard and cook for 5 minutes more. Remove thyme and bay leaf. Add  more broth if you\u2019d like a thinner stew and adjust salt and pepper to  taste.<\/p>\n<p>Serve as is drizzled with sherry vinegar. Or you can ladle the stew  over thick piece of toasted country bread or baguette that has been  rubbed lightly with half a clove of garlic, top <em>that<\/em> with a poached egg and a few drops of sherry vinegar and\/or some grated cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Stolen 100% from Smitten Kitchen.\u00a0 This dish is fantastic and vegetarian.\u00a0 I made bread last week, so we toasted it up in the oven with some garlic and had poached eggs on top.\u00a0 So good. 1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned 3 tablespoons [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,14,30],"tags":[44,57],"_links":{"self":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/154"}],"collection":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=154"}],"version-history":[{"count":2,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/154\/revisions"}],"predecessor-version":[{"id":257,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/154\/revisions\/257"}],"wp:attachment":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=154"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}