Garlic Greens and Braised White Beans
- 1 cup cannellini beans
- 3 tablespoons olive oil plus more for serving
- 1 yellow onion, diced
- 8 garlic cloves, sliced thinkly
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 bay leaf
- 1½ cups water
- 1½ cups vegetable stock
- 1 bunch swiss chard
- ½ lemon
- ¼ cup shaved parmesan cheese
- Pinch red chilli flakes (optional)
- Soak beans overnight.
- Heat 3 tablespoons olive oil in a deep pot such as a dutch oven over medium heat. Saute onions, about 3 minutes; add garlic and continue to saute for another 5 to 7 minutes, stirring frequently, until onions and garlic are tender and translucent.
- Drain beans; add to onions along with fresh herbs and bay leaf. Add water and stock and bring to a boil. Reduce heat; allow to simmer, covered for about 30 to 40 minutes until beans are tender and most of the water has evaporated. Remove the bay leaf and stems from herbs and season with salt and pepper and red chili flakes if you like things spicy.
- Add swiss chard; cook until chard has become wilted and liquid is reduced and almost completely evaporated. Remove from stove, stir parmesan cheese, 2 teaspoons lemon juice. Serve warm with additional parmesan cheese grated for garnish.
Please note adding dark greens to the same pot as beans will slightly discolor them (rainbow chard adds a lovely pink hue). If you want to avoid that, saute or boil greens in a separate pan and add only at the end.
What others are saying
Jacqulyne de Jardins says:
Made this with the leftover beans I didn't use for the dip. I pan seared a chicken thigh on the skin side to get it extra crispy. Went really well with this side.