White Beans Stewed with Swiss Chard: 1 bunch swiss chard – stems separated from leaves both finely chopped, 2 tablespoons olive oil, 1 small onion – finely chopped, 1 carrot – peeled and finely chopped, 1 teaspoon dried oregano – crumbled, 1 bay leaf, 2 cloves garlic, 1 cup reduced-sodium fat free chicken broth, 2 cans (19 – ½ oz each) cannelloni beans – drained and rinsed, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/2 cup parmesan cheese, 1 celeriac – leaves finely chopped and bulb peeled and finely chopped. DIRECTIONS (1)) Heat oil in large nonstick skillet over medium heat. Add onion, chard stems, carrot, celeriac, oregano, and bay leaf. Sauté until onion and carrot are very soft (about 8 minutes). Add garlic. Sauté 30 seconds. (2) Add chard and broth to skillet. Cook stirring occasionally until chard just begins to wilt. (about 2 minutes). Stir in beans. Simmer, covered, 10 minutes. Uncover and cook until chard is tender about 5 minutes. Season with salt and pepper. Remove bay leaf and sprinkle with cheese then server. RECIPE NOTE: Use 1/2 chard and 1/2 napa cabbage. Or use ½ swiss chard and ½ kale. We add the napa cabbage leaves when the recipe suggests to add the chard leaves then we add swiss chard leaves at the end so they are not cooked too much.