Ingredients

2 Tablespoons olive oil
1 Large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
2 (15 oz. cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces. (You can also use spinach, kale or other leafy greens)
4 cups low-sodium chicken stock
¼ teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
Freshly ground black pepper for seasoning

Directions

Step 1

In a large heavy-bottomed saucepan, heat the oil over medium heat.

Step 2

Add the onion and cook until translucent, about 5 minutes.

Step 3

Add the garlic and cook for 30 seconds.

Step 4

Add the ground chicken, salt, cumin, fennel seeds, oregano, and chili powder.

Step 5

Cook stirring frequently until the chicken is cooked through, about 8 minutes.

Step 6

Add the beans, Swiss chard, and chicken stock.

Step 7

Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.

Step 8

Add red pepper flakes and simmer for another 10 minutes. Season with salt and pepper to taste.

Step 9

Ladle into bowls and sprinkle with chopped parsley.