Summer is in full swing and it has been busier than ever. Camp, social outings, BBQs, longer stretches of daylight – means quick healthy weeknight meals are needed.
For the first time, we signed up for a CSA vegetable share and it has been a fun adventure in discovering a whole new variety of vegetables in unexpected shapes and colors. The beautiful bounty makes it easy to incorporate more veggies into our daily meals.
Swiss Chard was in our share last week and instead of they typical saute, I wanted to use it in a one-pot dish sort of way. One-pot meals are a life saver for time-crunched seasons like this summer has been – don’t you love them?
This simple and healthy recipe gets a protein boost from black beans or any beans you want and is light and delicious. This recipe was adapted from Loveandlemons.com.
To help you incorporate more veggies into your meals this summer (whether you’re part of a CSA or not), I just launched a free 10 day veggie challenge, where I share inspiration, tips and encouragement on adding more vegetables to your diet. I think we can all agree that more greens is a glorious thing for our health. It’s usually the first thing I work on with all of my coaching clients, so you can check it out here! Excited to see you there!
- 6 oz pasta
- 1 teaspoon olive oil
- 4-5 chard leaves, stems diced, leaves coarsely chopped
- ½ teaspoon balsamic vinegar
- 1 cup canned fire roasted diced tomatoes
- 2 cloves garlic, minced
- ½ cup canned black beans, drained and rinsed
- Parmesan cheese to taste
- salt & pepper to taste
- In a large pot of salted boiling water, cook pasta until al dente.
- Meanwhile, in a large skillet, heat oil over medium heat. Add chard stems and a pinch of salt. Give them a stir, then add the chard leaves and gently toss until they begin to wilt. Add the balsamic, tomatoes, garlic, beans, freshly ground pepper, and toss. Once the chard is cooked down, add pasta and remove from heat. Serve with parmesan cheese to taste.