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Related recipes: Appetizers, Bacon, Beans and Grains, Herbs, High Fiber, Italian, Low-Carb, Low-Sugar, National Pork Board, Pork, Salads, Side Dishes, Soups/Salads, Sweet Pepper
Yield: 4 servings
6 slices bacon, cooked and coarsely chopped
1/2 7-ounce jar roasted red pepper, drained and coarsely chopped
3 4-cup cherry tomatoes, cut into quarters
1 lb Swiss chard, trimmed and coarsely chopped (or 12 ounces fresh spinach leaves)
2 Tbs olive oil
1 crushed garlic clove
1 15-ounce can cannellini (white kidney) beans (or Great Northern beans), rinsed and drained
2 Tbs red wine vinegar
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp sugar
3 Tbs chopped parsley
2 Tbs chopped basil leaves
In small bowl, toss together the bacon, red pepper, and tomatoes; set aside. In large skillet heat olive oil over medium-high heat; add the Swiss chard and sauté until almost limp (2-3 minutes). Add garlic, sauté 1 minute; add beans and stir to heat through. Add vinegar, salt, pepper and sugar; stir for 30 seconds and remove from heat. Place mixture on a serving platter, garnish with bacon mixture and herbs. Serve warm or at room temperature. Serve with wedges of focaccia.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
