Tuscan White Beans with Chard

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Tuscan White Beans with Chard

 

Recipe By :The New Vegetarian Epicure (adapted)

Serves: 10

 

 

1 pound small white beans

2 tablespoons dried whole-leaf sage -- or handful of fresh

1 head garlic -- separated into cloves and peeled

3 tablespoons fruity green olive oil -- up to 4 tbsp

1 pound fresh green Swiss Chard

1 lemon -- juiced (up to 2)

green olive oil -- for garnish

 

Soak the beans in cool water for a few hours, or overnight. Drain the beans

and put

them in a large, shallow skillet with enough water to cover them by at least

1 inch. Add the sage leaves, the garlic cloves, and about half the olive

oil. Bring the water to a boil, then lower the heat and simmer the beans

gently until they are tender - this may take anywhere from an hour to all

afternoon.

 

Do not stir the beans more than 2 or 3 times, and then very gently with a

wooden 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 green

leaves 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 of

the 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.

 

 

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