In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chard and white bean stew with creamy polenta

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 610 Calories/Serving

35 Minutes

Chard brings a virtual alphabet of vitamins to the table (K, A, and C) along with a hefty share of fiber, iron, magnesium, and potassium. Paired with antioxidant-rich tomatoes and protein-packed white beans, this will not only be one of the healthiest meals you eat this week, but also one of the most delicious.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup polenta
¼ cup fresh ricotta
¼ cup grated Parmesan
1 to 2 shallots
Peeled fresh garlic
1 bunch chard
½ pound Roma tomatoes
Fresh oregano
1 cup white beans
Fresh flat-leaf parsley
½ teaspoon Aleppo pepper (optional)
1 tablespoon tomato paste

Nutrition per serving

Calories 610, Total Fat 23g (29% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 780mg (34% DV), Total Carb. 79g (29% DV), Fiber 13g (46% DV), Protein 21g
Contains: Milk

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the polenta

In a pot over high heat, bring 4 cups salted water to a boil. Whisk in the polenta in a thin stream. Return to a boil, reduce to a simmer, and cook, stirring frequently, until the polenta is tender and creamy, 25 to 30 minutes. Remove from the heat, stir in the ricotta and Parmesan, and season to taste with salt and pepper. While water comes to a boil, start preparing the rest of the meal.

Prep the remaining ingredients

Peel and thinly slice the shallot.
Finely chop enough garlic to measure 2 teaspoons.
Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
Core and coarsely chop the tomatoes.
Strip the oregano leaves from the stems; coarsely chop the leaves.
Rinse the white beans.
Strip the parsley leaves from the stems; coarsely chop the leaves.

Cook the chard and beans

In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the shallot, garlic, chard stems, and as much Aleppo pepper as you like. Season with salt. Cook, stirring a few times, until softened and lightly browned, 2 to 3 minutes. Stir in the tomato paste and cook until lightly toasted, 2 to 3 minutes longer. Add the tomatoes and oregano and cook until softened, 4 to 5 minutes.
Stir in the white beans, chard leaves, and ¼ cup wine or water. Cook until the chard is wilted and the beans are warmed through, 3 to 5 minutes. Season to taste with salt and pepper.

Serve

Transfer the polenta to individual bowls. Top with the chard and white bean stew. Garnish with the parsley and serve.

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