2 lbs. swiss chard
2 cloves garlic, crushed
Pinch red pepper flakes
1 can San Marzano tomatoes
1 can cannellini beans, rinsed and drained
Parboil the chard for 5-6 minutes and drain well. Set the chard aside. Heat oil in a wide heavy skillet and add garlic and red pepper. Cook until golden, then add tomatoes and boil the mixture for about 3-5 minutes. Add the canned beans and cook another 3 to 4 minutes. Finally, add the parboiled chard and simmer the stew on low for 6-8 minutes. Serve hot over toasted garlic bread.