|2||bunches (about 2 pounds total) Swiss chard|
|3||tablespoons olive oil|
|6||cloves garlic, finely chopped|
|1/2||teaspoon crushed red pepper|
|1||tablespoon tomato paste|
|4||plum tomatoes, chopped|
|2||cans (15 ounces each) cannellini beans, drained and rinsed|
|Salt and black pepper, to taste|
|Extra olive oil (for sprinkling)|
1. In a large soup pot, bring 6 quarts of water to a boil over high heat.
2. Rinse the chard thoroughly. Cut off and discard the stems at the base of the leaves. Slice the leaves crosswise into 1-inch wide strips.
3. Drop the chard into the boiling water. Cover and when the water returns to a boil, reduce the heat slightly and simmer the chard for 15 minutes or until tender. Drain into a colander. In a large skillet, heat 1 tablespoon of the olive oil with the garlic and red pepper over medium heat. Stir constantly for 2 minutes or until the garlic just begins to turn golden. Immediately stir in the tomato paste. Continue cooking, stirring constantly, for 1 minute more.
4. Add the plum tomatoes, turn the heat to high, and stir constantly for 1 to 2 minutes to soften the tomatoes. Add the beans and the chard. Continue cooking over high heat, stirring constantly, for 3 minutes more. Lower the heat to medium-low, and stir in the remaining 2 tablespoons of olive oil. Add salt and black pepper to taste.
5. Simmer, stirring often, for 2 minutes more. Sprinkle with extra olive oil before serving. Adapted from "Lidia's Italy"