– Butter: Adds a rich, creamy base to the stew and helps sauté the onion to develop flavor. Use unsalted to control the salt levels. – Onion: Provides a sweet and savory foundation for the dish. Yellow onion is ideal for its balance of flavors, but white onion can be substituted. – Roasted Garlic: Brings a mellow sweetness and deep, caramelized flavor to the broth. Roast a whole bulb and mash the soft cloves or use pre-made roasted garlic paste for easy blending. – White Wine: Adds brightness and acidity to balance the richness of the butter and parmesan. A dry wine, like Sauvignon Blanc, works best. Substitute with lemon juice or extra broth if needed. – Canned Butter Beans (not drained): The beans add creaminess and heartiness to the stew, while their starchy liquid naturally thickens the broth. – Chicken Broth: Acts as the savory backbone of the stew, adding depth to the flavors. Use vegetable broth for a vegetarian version. – Parmesan Rind: Infuses the stew with a nutty, umami flavor as it simmers. Save your parmesan rinds for recipes like this or substitute with extra grated parmesan. – Swiss Chard: Adds an earthy, slightly bitter flavor that balances the richness of the stew. Both the stems and leaves can be used—just chop the stems finely for even cooking. – Ground Nutmeg: A pinch enhances the creamy texture and adds a subtle, warm undertone to the dish. Freshly grated nutmeg works best but pre-ground is fine.
Dietary Restriction & Allergy-Friendly Substitutions: – Gluten-Free: Ensure the white wine and chicken broth used are certified gluten-free. Serve with gluten-free bread or crackers for a satisfying meal. – Vegetarian: Swap the chicken broth with vegetable broth, and use a vegetarian Parmesan alternative or omit the Parmesan rind entirely. – Vegan: Replace the butter with olive oil or a vegan butter substitute, use vegetable broth, and skip the Parmesan rind. For extra richness, stir in a spoonful of nutritional yeast for a cheesy flavor. – Dairy-Free: Substitute the butter with olive oil or a non-dairy butter alternative, and omit the Parmesan rind or use a dairy-free Parmesan substitute. – Low-Sodium: Use low-sodium chicken broth, rinse the butter beans before adding (and mash a few to help thicken the stew), and go light on the added salt.
– Roasting the Garlic: Roasting garlic brings out its sweetness and mellows its sharpness. You can easily roast a whole head of garlic in advance (just wrap it in foil and bake at 400°F for 30-40 minutes). If you prefer a quicker method, sauté the garlic gently in butter for a similar but slightly different flavor profile. – Parmesan Rind: Adding a Parmesan rind is an easy way to infuse your stew with extra savory depth and a nutty, umami flavor . Be sure to remove it before serving—it will soften during cooking, but the rind itself isn’t edible. – Butter Beans: Don’t drain the canned butter beans! The liquid helps thicken the stew as it simmers, creating a creamy texture without added cream. If you prefer a thicker stew, mash a portion of the beans before adding them back in for a heartier consistency.
– Adjusting Consistency: If the stew becomes too thick as it sits, simply stir in a little more chicken broth or water until it reaches your preferred consistency. – Swiss Chard Substitutes: Swiss chard can be swapped for kale, spinach, or collard greens if you prefer a different leafy green, though the flavor and texture will vary slightly. – Storing Leftovers: The stew keeps well in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months—just make sure to store it in freezer-safe containers and let it cool completely before freezing. When reheating, add a splash of broth or water if needed to bring it back to the right consistency. – Making it Ahead: This stew actually tastes better the next day! If you’re planning ahead, feel free to make it a day or two in advance for even richer flavors.
Sauté the Onion and Garlic: – In a large soup pot or Dutch oven, melt butter over medium heat. – Add the diced onion and sauté for 4-6 minutes, until tender and translucent. – Add the roasted garlic (either mashed cloves or paste) and stir to incorporate. Cook for an additional 1-2 minutes, allowing the garlic to release its aroma. Deglaze with White Wine: – Pour in the white wine to deglaze the pan, scraping up any bits from the bottom of the pot. – Let it simmer for about 1-2 minute to cook off the alcohol and reduce. Add Beans and Broth: – Add the canned butter beans (undrained) and chicken broth to the pot. – Drop in the parmesan rind and sprinkle with salt and pepper to taste. – Bring the mixture to a simmer and cook for 20 minutes, allowing the stew to thicken. – Tip: For a thicker stew, mash a few of the butter beans to release their starch and naturally thicken the broth.
Add Swiss Chard: – Remove the softened parmesan rind from the stew. – Stir in the chopped swiss chard and simmer for 8-10 more minutes, or until the chard has softened and wilted. Season and Serve: – Add a pinch of ground nutmeg to the stew and stir to combine. – Taste and adjust the seasoning with additional salt and pepper if needed.