Persian-Style Chard & White Bean Stew

YKGrub · Sept 2026 · Serves 2 + 1 baby portion · ~30 min · Stovetop

Ingredients

• 1 tbsp olive oil
• 2 celery stalks, diced
• ½ green bell pepper, diced
• 2 scallions, sliced (whites separate from greens)
• 2 garlic cloves, minced
• 1 bunch rainbow chard, stems diced, leaves chopped (kept separate)
• 1 can (15oz) white beans, drained & rinsed
• 2 cups vegetable stock or water
• ½ tsp turmeric
• ½ tsp dried mint or a handful fresh
• Juice of ½ lemon
• Salt & pepper to taste

Method

1. Build the base

Heat oil in a pot over medium. Sauté celery, bell pepper, scallion whites, and chard stems together, 5 min until softened.

2. Aromatics

Add garlic and turmeric, stir 30 seconds.

3. Simmer

Add beans and stock, bring to a simmer, 10 min.

4. Wilt the greens

Stir in chard leaves, cook 5 min more until wilted and tender.

5. Finish

Add lemon juice, mint, salt, and pepper. Top with scallion greens.

Notes

• Reheats and freezes well — good for a multi-day batch
• Keep bell pepper and celery scraps away from apples in the fridge — both are ethylene-sensitive
• Swap chard for any other sturdy CSA green — same method works