Dish of Chard Stems & Beans
(click to enlarge)

Chard Stems & Beans


California
Serves:
Effort:
Sched:
DoAhead:  		 3 side
**
25 min
Yes		 A rather tasty solution to the problem of left-over Chard Stems, and easy to make.




7
2
4
1
15
2
1
1/4
oz
cl
in

oz
T
T
t
Chard Stems
Garlic
Rosemary sprig  
Bay Leaf
can Beans (1)
Olive Oil ExtV
Vinegar (2)
Salt
Prep   -   (5 min)
  1. Cut CHARD STEMS into 1-1/2 inch lengths. Cut large end pieces in half lengthwise.
  2. Peel GARLIC and crush lightly.
  3. Open BEANS - DO NOT drain.
Run   -   (20 min)
  1. 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.
  2. Stir in Vinegar.
  3. Stir in Beans, including all the canning liquid, Bay Leaf, and Salt. Bring to a boil and simmer covered about 10 minutes.
  4. Adjust liquid if needed by adding water or fast simmering. Serve warm.
NOTES:

  1. Beans:

      These should be fairly large beans. If White Chard Stems, use white beans, Cannellini, Butter, etc. If colored Chard Stems, use any beans you like.

  2. Vinegar:

      Measure is for a relatively mild Vinegar. I use a good Philippine Cane Vineger. If using a harsh vinegar, like White, or many Wine Vinegars, cut amount to 2 teaspoons.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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