Tuscan White Beans with Chard

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Tuscan White Beans with ChardServes: 101 pound small white beans2 tablespoons dried whole-leaf sage -- or handful of fresh1 head garlic -- separated into cloves and peeled3 tablespoons fruity green olive oil -- up to 4 tbsp1 pound fresh green Swiss Chard1 lemon -- juiced (up to 2)green olive oil -- for garnishSoak the beans in cool water for a few hours, or overnight. Drain the beansand putthem in a large, shallow skillet with enough water to cover them by at least1 inch. Add the sage leaves, the garlic cloves, and about half the oliveoil. Bring the water to a boil, then lower the heat and simmer the beansgently until they are tender - this may take anywhere from an hour to allafternoon.Do not stir the beans more than 2 or 3 times, and then very gently with awooden spoon. Add water if needed to keep the beans covered at all times.When the beans are beginning to feel tender, add about 2 teaspoons of salt.Meanwhile, clean the chard, slice away the stems, and cut the firm greenleaves into strips about 1 inch wide.Add the prepared chard to the beans when the beans are just becoming soft,and continue simmering until the beans are done. Stir in the other half ofthe olive oil and additional salt if it's needed.Allow the vegetables to cool slightly, then squeeze in some lemon juice,taste, and add more in discreet amounts until you have the balance you like.Chard comes alive with a touch of acid.Serve the beans and chard at room temperature, in a wide, deep platter,drizzled with a bit more green olive oil.