Adapted from Super Natural Cooking by Heidi Swanson. Serves 6-8 as a side dish. Recipe contains dairy.
Ingredients:
- 1⁄2 pound medium or large dried white beans, cooked
- 3 tablespoons olive oil or clarified butter
- Fine grained sea salt
- 1 onion, coarsely chopped
- 4 cloves garlic, chopped
- 1⁄2 baby chard, washed and roughly chopped, or 1 bunch kale, cut into wide ribbons
- Fresh ground black pepper
- Extra virgin olive oil for drizzling
- Freshly grated Parmesan for topping
Steps:
- Drain the beans, then heat the oil or butter over med-high heat in the widest skillet available. Add the beans to the hot pan in a single layer. If you don’t have a big enough skillet, just do the sauté stop in two batches or save the extra beans for another use.
- Stir to coat the beans with the oil/butter, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside. Salt to taste, then add the onion and garlic and cook for 1 or 2 minutes, until the onion softens.
- Stir in the greens and cook until just beginning to wilt. Remove from the heat and season to taste with a generous does of salt and pepper. Drizzle with a bit of top-quality extra virgin olive oil, and sprinkle with freshly grated Parmesan.
