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).