Try out cut-up bacon with olive oil. Soften onions, garlic, carrots, and celery, chopped coarsely. Add some wine (red or white), white beans, canned tomatoes, vegetable stock (or water I am sure would work), thyme, salt, and pepper. Simmer for half an hour. Meanwhile, blanch chard, drain, chop, and add for the last few minutes of simmering.
Serve with hard cheese and crusty bread. This stew looks beautiful at every stage of cooking and pleased the 'fuzz. Apologies to PMC that I didn't take a photo.
i often now use a wine-water mix instead of stock here, and it doesn't take much.
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