Slow-cooked greens are so restorative this time of year. Can I make them on a weeknight?
We love this time of year—and not just because the world begins to fill up with Christmas cookies. We also dig those sturdy, deep-green leaves that, as autumn progresses, look even more verdant and substantial than they did in midsummer: chard, kale, collards. The strong stuff.
Many recipes call for long, slow braises for these hefty vegetables, and that works! Unlike more-tender greens, something like chard can stand up to an afternoon in a slow cooker. But you can also cook them more quickly, as we do earthy, flavorful Swiss chard in this recipe.
After cooking your chicken breasts, you’ll be well served to set them aside to rest anyway (this step results in juicier chicken). In the meantime, cook your chard: All it needs is about 4 minutes in the same skillet along with a can of beans and the flavor powerhouses pancetta, garlic, and red pepper flakes. When it’s done, the chard will be tender and lovely, with just enough chew to let you know that it’s packing some muscle, too.
This recipe calls for just ¼ teaspoon of red pepper flakes, but be a hero and have more at the table for folks who like a bit of extra heat.