White Bean and Chard Ragout with Spinach and Toasted Almonds
A hearty and healthy one pot white bean and chard ragout that is filled with spinach and topped with toasted almonds. Serve over rice, pasta, polenta, or even mashed potatoes!
Yield: 4 servings
  • ¼ cup olive oil
  • ½ cup sliced almonds
  • ½ tsp paprika
  • 2 garlic cloves, thinly sliced
  • 28 oz canned diced tomatoes
  • 1 large bunch of Swiss chard, stalks thinly sliced and leaves roughly chopped
  • 8 oz baby spinach
  • 2 limes, to get 2 tbsp juice
  • 1 bunch of mint, leaves roughly chopped
  • 1 bunch of dill, leaves roughly chopped
  • 8 scallions, chopped into ½-inch pieces
  • 14 oz canned white beans, drained and rinsed
  • 4 oz feta cheese, crumbled
  1. Heat a large lidded saute pan over medium heat. Add 2 tbsp of the olive oil and once hot add the almonds and paprika. Fry for 2-3 minutes or until the almonds are golden brown. Transfer to a bowl. Strain out the oil once cool.
  2. Return the pan to medium-high heat and add the remaining 2 tbsp of olive oil. Once it is hot, add the garlic and fry for 1 minute or until starting to brown. Add the tomatoes, chard, and ¾ tsp salt. Stir through to combine. Cover the pan, reduce the heat to low, and cook for 20 minutes, stirring every 5 minutes or so. Remove the lid and stir in the spinach, lime juice, mint, dill, scallions, and white beans. Heat through and then remove from the heat.
  3. Serve topped with almonds and feta.
Recipe adapted slightly from Ottolenghi Simple
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/11/white-bean-and-chard-ragout-with-spinach-and-toasted-almonds.html