i wish this was swiss chard

we had a bunch of rain and then a cold snap, so our plants decided it was time to perk up and give us a second chance.  the tomatoes have blossoms, most everything is dark green again, and the lettuces look particularly happy.  and now i’m kicking myself that we didn’t plant swiss chard.  we weren’t the biggest “greens” fans until we joined a csa a few years ago.  now omar and i are trying to spread the love of them to our kiddos.

one dish that they will at least try them in is a take on heidi swanson’s giant crusty and creamy white beans in super natural cooking.  a warm bean dish served alongside fresh sliced tomatoes and slices of artisan bread, it’s one of the things i make that everyone scarfs down leaving dish clean-up quite easy.  omar loves this meal and i find it quite attractive that he’s so into a bean, chard, meat-less meal.

giant crusty and creamy white beans
adapted from super natural cooking by heidi swanson

2 cans cannellini beans, rinsed and drained
1 TBS butter
1 TBS olive oil
1 onion, chopped
3 cloves garlic, chopped
5 leaves swiss chard, cut into wide strips
freshly grated parmesan cheese

heat the butter and olive oil in a large flat-bottomed skillet over medium-high heat.  add the beans and stir to coat.  spread them out in a single layer and let them cook for 4 to 5 minutes, undisturbed, until they brown on one side.  stir to turn them and cook for an additional 4 to 5 minutes.  they should be golden and crispy on the outside.  add salt to taste, then add onion and garlic and cook until onion just softens, about 2 minutes.  add the chard and stir until it begins to wilt.  remove from the skillet and put in serving bowl.  generously drizzle extra virgin olive oil on the beans and top with freshly grated parmesan cheese.  serve with crusty bread and fresh tomatoes (this is particularly good if you drizzle the tomatoes with olive oil, balsamic vinegar, and salt and pepper).

serves 3-4


7 thoughts on “i wish this was swiss chard

  1. I love this recipe!! Thanks so much for sharing it with me (and for making it for me in the first place). I make it at least once every couple of weeks….it’s such a nice recipe to have on hand. And every time I eat it, I always make audible “mmmmm” sounds, even when I’m alone. It’s that good.

  2. Mmmm, this sounds so delicious! I bought beets the other day so I could make your roasted beet recipe. I had a wonderful Russian bortsh the other evening and thought of you;). I suppose I’d have to double this for our gang but I bet it would make a great meal for a warm evening.

  3. Maybe I should try greens again. The last time I did, it was a recipe for “Tuscan Kale Chips”. Olive oil, salt, kale and a hot oven. The recipe said, “terrific with cocktails”. Good thing the experience was redeemed by the menu suggestion!

  4. sharon – i’ve seen a lot of recipes for kale chips, too, and they make them sound so sexy. but everyone i’ve talked to who’s tried them said that the experience was bleh. glad the cocktail got you through it 😉 we’ll have you over for good greens.

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