from A Year In A Vegetarian Kitchen by Jack Bishop
serves 42 tablespoons extra virgin olive oil 2 medium onions, halved and thinly sliced 4 medium garlic cloves, minced 2 1/2 pounds chard, stems and thick center removed. Leaves washed, shaken dry and roughly chopped Salt and freshly ground black pepper Garlicky White Bean Puree (below) 1 teaspoon minced fresh sage, thyme, or oregano leaves.
Heat the oil in a large, deep stockpot over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until golden brown, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the damp chard, sprinkle with salt to taste, and stir to coat the chard with oil. Cover and cook, stirring once or twice, until the chard has wilted, about 5 minutes. Adjust the seasonings, adding the salt and pepper to taste. Once the greens are wilted, you can remove the pot from the heat and keep it covered for up to 10 minutes.
Meanwhile prepare the white bean puree and stir the herb into the puree.
Divide the bean puree among four shallow soup bowls. Top each with a portion of wilted greens and serve immediately.
Garlicky White Bean Puree
serves 4 to 6 as a side dish1 1/3 cups vegetable broth 3 15-ounce cans white beans, rinsed and drained 2 tablespoons extra-virgin olive oil 3 medium garlic cloves, minced Salt and freshly ground black pepper
Bring the broth to a boil in a large nonstick skillet. Place the beans in a food processor or blender. Add the hot broth and puree until smooth.
Heat the oil and garlic in the empty skillet over medium heat until the garlic is golden, 1 to 2 minutes. Scrape the bean mixture into the skillet and cook, stirring constantly, until piping hot and thick, 2 to 4 minutes, depending on the initial consistency of the bean puree. Season with salt and pepper to taste and serve.