This week's harvest yields some delicious but tough -- Swiss chard. The leaves needed a serious wilt so I put together this little recipe to make it all worthwhile,
Bunch of Swiss Chard cut into large bites
1 Can of Canellini beans, 16oz
2 generous sprigs of thyme to taste
olive oil
salt/pepper
1/2 lb. Pasta of choice. Suggestion: Barilla's "vegetable" penne.
Vegetable bouillon or stock to make 4 cups.
Grated blue cheese, stilton or some other tangy hard cheese. (optional)
If you are using bouillon, cut the large cube in half (basically 1 tsp). Put one half in the pasta water another in your medium saucepan.
Empty the drained and rinsed beans into a medium sauce pan along with enough stock or water to cover the beans, add the sprigs of thyme and let the beans start to heat through. Stir then add the Swiss chard layer on top, cover the pan and let them start to wilt. Stir periodically and let this mixture heat through. Once the chard has softened, you can uncover the pan and let this reduce a bit. Salt and pepper to taste.
If you want a bit of decadence, roughly grate some cheese over the plated dish. I used some delicious old Stilton but Parmigiana or Romano work too!
