I guess I really like chard! Before sampling this rainbow chard from my garden, I had only ever had spinach, as far as a green goes- and as far as I know, I guess. They always intimidated me. For one thing, with greens, you usually need a substantial amount to cook, as they all cook down to practically nothing. And for a second reason, I frequently hear about greens being bitter, and I’m not a fan of bitter anything. But this rainbow chard has me happy. We’ve been eating the tender babies as salad greens, but now that they’re getting bigger, I’ve been exploring them as greens, and I’m thrilled. I love chard, and I’m looking forward to continuing to plant it as long as I can this year. Yum!
So last night’s dinner was from a new cookbook I received last week. A Year In A Vegetarian Kitchen by Jack Bishop has been on my radar for some time, and after trying a recipe from it last week, I knew I had to have it. I haven’t even read through the book very far, because just a few pages into the spring section, I had a list of recipes to try. They just all seem so accessible- fewer ingredients, and quick preparation much of the time- exactly what I’m looking for in a weeknight meal. The first recipe I decided to give a whirl was White Bean Puree with Sauteed Greens. The only thing I needed for this recipe was a can of beans- the chard would come fresh from my garden, and I was intrigued by the idea of a bean puree.
It did come together very quickly. I pureed the beans with some veggie broth, and then added them to a saute pan where a clove of garlic had been sauteed until golden. The beans bubbled away for a bit, and then I added a bit of thyme as my herb of choice. The puree itself was kind of soupy. It definitely wasn’t a mash- it wasn’t substantial like a potato puree- it was going to require a bowl for eating. The greens came together almost as quickly. It took a little longer to lightly brown the onions, and then as I did the other day, I added the chard stems to cook a bit as well. Really though, it wasn’t long before I was sitting down to a complete dinner in a bowl. The greens themselves were perfect- I could eat them simply sauteed in onions and garlic all day long- simply delicious. The beans, well, they were okay. There wasn’t anything really special about them, and while they did combine nicely with the greens, I couldn’t help but think that leaving the beans whole would have accomplished a similar thing with a better texture. in fact, with whole beans, I could see this as being a flexitarian dish, meaning that meat-eaters in the family could add some Italian Sausage to great effect. Overall, I did enjoy my dinner, and since the point was to feature the chard I say it was well done, I just maybe don’t care much for a bean puree.
White Bean Puree with Sauteed Greens
from A Year In A Vegetarian Kitchen by Jack Bishop
serves 4
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 dish
1 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 pepperBring 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.