Greens and beans

Name: Greens and beans Doctor Sandro Demaio
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: ¼ cup (60ml) olive oil, plus extra to serve; 1 garlic clove, finely chopped; 500g rainbow chard or silverbeet, washed, leaves roughly chopped, stems thinly sliced; 1 × 400g can cannellini beans, undrained; 2 large tomatoes, finely chopped

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15m

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This is a family favourite. Rainbow chard and silverbeet are both delicious and incredibly nutritious, so use whichever you can get your hands on, or a combination of the two, says Dr Sandro. This recipe is an edited extract from The Doctor’s Diet by Dr Sandro Demaio (Macmillan Australia, $34.99).

¼ cup (60ml) olive oil, plus extra to serve
1 garlic clove, finely chopped
500g rainbow chard or silverbeet, washed, leaves roughly chopped, stems thinly sliced
1 × 400g can cannellini beans, undrained
2 large tomatoes, finely chopped

Method

1.

Heat olive oil in a large deep frying pan over medium heat, add the garlic and cook for 1 minute or until fragrant but not coloured. Add the chard or silverbeet stems and leaves with the water still clinging to them and cook, stirring regularly, for 2-3 minutes.
2.

Add the cannellini beans and liquid from the can and tomato. Season and simmer for 8-10 minutes until the sauce has thickened. Spoon into a serving bowl and drizzle with extra olive oil.

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