The addition of the egg on top creates an extra layer of richness, especially when you pierce the egg and let the creamy yolk mix into the stew.
- 1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned
- 3 tablespoons olive oil
- 1 cup (5 1/4 ounces) chopped carrots
- 1 cup (5 ounces) chopped celery
- 1 cup (4 1/4 ounces) chopped shallots, about 4 medium
- 2 garlic cloves, finely chopped
- 1 cup dry white wine
- 2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
- 2 cups (or more to taste) vegetable broth
- 1 cup pureed tomatoes
- Salt and freshly ground black pepper
- 3 fresh thyme sprigs
- 1 bay leaf
- Garnishes: Toasted bread slices, chopped fresh parsley and grated Parmesan cheese
Bring medium pot of salted water to boil.
Cook chard for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop chard.
Wipe out medium pot to dry it, and heat olive oil over medium.
Add carrots, celery, shallots and garlic and saute for 15 minutes.
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’d like a thinner stew and adjust salt and pepper to taste.
Ladle the stew over thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, drizzle with extra virgin olive oil and freshly grated cheese.
Courtesy of Smitten Kitchen