My summer cooking is kicking into high gear this week! Here in Connecticut we have been off to a funny start with spring. A couple of 80 degree days and then it was right back to sweaters and jeans. For a while I started dreaming of pumpkins and hot soup. Not already?!

The weather woke up quick and I am officially celebrating the warmth and all the beautiful vegetable and herbs that go with it. If you signed up with a CSA or have your own garden, you might be growing Swiss chard like I am. Swiss chard falls into the dark leafy green category, meaning it is full of nutrients and low in calories – a nutritional dynamo! It also comes in beautiful colors, great to add something special to your next dinner.

I usually make this Shrimp and White Bean dish with spinach, but Swiss chard is an ideal substitute if you happen to not have any spinach. It is so colorful!

My family raves about this dish, and it is so simple to make.  I usually serve this over long grain brown rice but you could use quinoa, or just have it on its own.  Enjoy, and here’s to the start of your healthy summer!

Shrimp and White Beans with Swiss Chard

Serves 4

Ingredients

1 tablespoon extra virgin olive oil
1 small yellow onion, diced
salt and pepper, to taste
1/4 teaspoon crushed red pepper, more to taste
2 to 3 cloves garlic, minced
1 pint of cherry tomatoes, diced
1 bunch of Swiss chard, chopped (I like Bright Lights)
8 fresh basil leaves, sliced into a chiffonade
1 teaspoon lemon zest
Juice from 1/2 lemon
2 (15.5 ounce) cans Great Northern beans or cannellini beans, drained and rinsed
1/2 cup chicken stock, or water
12 large shrimp, peeled and deveined (thawed if frozen)

Directions

1. Warm the olive oil in a large skillet over medium-high heat. Add the onions and sauté until they begin to soften, 5 to 7 minutes. Add the garlic, 1/2 teaspoon of salt, pepper, and red pepper flakes (depending on how spicy you like your food), and cook until fragrant, about 30 seconds.

2. Stir the diced tomato into the onions and cook 2 to 3 minutes, until some of the tomato liquid has evaporated and the tomatoes are beginning to break down. Add the Swiss chard and stir until wilted. Add the beans and chicken stock, and simmer for a few minutes until most of the liquid has evaporated and the beans are warmed through. Stir in the basil, lemon zest, and juice. Taste and adjust the seasonings as desired. Turn the heat down to low and partially cover to keep warm.

3. Meanwhile, season the shrimp with salt and pepper. Set a second pan over high heat and coat the bottom with olive oil. When the oil is hot enough that a flick of water evaporates immediately, begin cooking the shrimp in batches. Cook the shrimp, 1 to 2 minutes on each side, until they are pink and opaque all the way through. Stir into the beans.

4. To serve, spoon the bean mixture into bowls over brown rice or quinoa.

Inspiration from The Kitchn

I would love to know if you make this recipe! Tell me about it in the comments below.