Cannellini Beans and Red Chard with Toasted Walnuts
Yield: 4 servings as a side dish
1 large bunch red chard, stemmed and chopped
3 tablespoons olive oil
1 large red onion, sliced thin
3 large cloves garlic, chopped
1 teaspoon kosher salt
½ teaspoon black ground pepper
1 teaspoon dried tarragon
½ teaspoon nutmeg
½ teaspoon red pepper flakes
1 (15 ounce) can cannellini beans, rinsed and drained
¼ cup grated Parmigiano Reggiano cheese
¼ cup toasted walnut pieces
Rinse the red chard, pull the leaves off the center stem, rough chop and set aside.
Heat olive oil in a large sauté pan over medium high heat. Add onions and cook until soft and translucent, but not brown, about 4 -5 minutes. Add garlic and cook for less than a minute. Add red chard and mix well until all the onions are integrated with the chard and the chard begins to wilt. Add salt, black pepper, tarragon, nutmeg and red pepper flakes. Lower the heat to medium and cook for another 4 – 5minutes. Fold in the Parmigiano Reggiano cheese and remove from heat. Place in a serving bowl or individual plates and sprinkle with toasted walnuts. Serve warm.