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7
2
4
1
15
2
1
1/4
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oz
cl
in
oz
T
T
t
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Chard Stems
Garlic
Rosemary sprig
Bay Leaf
can Beans (1)
Olive Oil ExtV
Vinegar (2)
Salt
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Prep - (5 min)
- Cut CHARD STEMS into 1-1/2 inch lengths. Cut large end pieces
in half lengthwise.
- Peel GARLIC and crush lightly.
- Open BEANS - DO NOT drain.
Run - (20 min)
- In a sauté pan (2 quart) or similar, heat Olive Oil over
moderate flame. Stir in Garlic and Rosemary for a few
seconds, then stir in Chard Stems. Fry stirring about 5 minutes.
There should be no browining.
- Stir in Vinegar.
- Stir in Beans, including all the canning liquid, Bay Leaf,
and Salt. Bring to a boil and simmer covered about 10 minutes.
- Adjust liquid if needed by adding water or fast simmering. Serve warm.
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