Cannellini beans are popular in Central and Southern Italy, especially in Tuscany. They are an excellent source of iron, magnesium, folate, and a good source of protein. You can also serve this over pasta, rice, or polenta.
1 t extra-light olive oil
2 oz pancetta, finely diced
1 medium yellow onion, finely diced
3 cloves garlic, sliced
¼ cup oil-packed sun-dried tomatoes, drained and finely diced (optional)
½ t red pepper flakes
2 large bunches Swiss chard or baby kale, stems removed and chopped
½ cup chicken stock or broth
2 (14 oz) cans cannellini beans, rinsed and drained
Salt and freshly ground black pepper
Extra virgin olive oil, for finishing
Grated Pecorino Romano cheese
In a large skillet, sauté the pancetta in the oil until crisp.
Add the onion and sauté another 5 minutes.
Add the garlic, sun dried tomatoes, and red pepper flakes.
Sauté a couple more minutes.
Add the chard and chicken stock or broth and simmer about 5 minutes.
Add the beans and season with salt and pepper.
Simmer another few minutes, to heat through.
Transfer to a serving platter or 4 warmed plates.
Drizzle with a little extra-virgin olive oil and add a little grated Pecorino Romano cheese.
Serves 4 as an entrée or 6 as a side dish (contorno).
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