Tuesday, January 17, 2012

White Beans and Chard

This is with many thanks to my good friend Diane N. We came home to my house for dinner one night with a whole fish to cook (a Shad I think.) We were tired after a whole day of cooking at Alberta's, and this is what Diane came up with for a side dish that combined vegetables and stick to your ribs carbs all in one. I think that we used spinach, but I love it with swiss chard best. Really any green is great.

Clean your greens. If you are using chard or kale tear the leaves into bite sized pieces save the stalks and chop coarsely.
Put a couple of tablespoons of good (extra virgin) olive oil in a deep sauté pan on low heat. Crush a few cloves of garlic and cook very slowly till garlic is light golden. Add the stalks add to pan with a pinch of crushed red pepper. Sauté a few more minutes and then add a drained, rinsed can of cannellini beans. Squeeze in juice from a lemon and add a couple of tablespoons of water. Salt and pepper to taste. When the beans are bubbling add the greens. Cover and cook until just tender, taste for seasoning and add a little more oil.
This is good as a leftover. So far everyone has loved this, even kids.

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