July 2, 2010

Greens and Beans Served Hot or Cool

On Fridays I always end up with a mash-up of food in my fridge, garden & cupboard.  Food I hate to throw away.  This week I made a brothy dish of Greens & Beans over whole wheat pasta that tasted divine and was oh so healthy.  I got to use what I had left of my own swiss chard and the rest of the amazing green beans I bought at the farmers market this week!  It looks like a lot of ingredients but it comes together quickly.  It's also a dish that could be served hot or room temperature on a hot night.

olive oil enough to coat skillet
1 bunch swiss chard
1/2  to 1 package baby spinach
2 big handfuls of green beans washed picked and cut in half
1 can red beans
6 cloves garlic chopped
1 onion chopped
lots of fresh herbs I used a huge handful of basil and parsley
salt and pepper
red pepper
3/4 of a box of chicken stock
whole wheat pasta - any kind
large croûtons

In a deep skillet sauté garlic and onion until lightly browned
Wash and separate the swiss chard into leaves and stems, chop stems into bite size pieces
Add just the stems to the garlic and onions 

Sauté until tender 
Chop greens into bite size pieces and add to tender stem mixture

Let greens wilt and become tender and add spinach & chicken broth
Let mixture come to a simmer and add green beans.  Let cook for 3-4 minutes or until beans are tender.  The more fresh the beans are the less cooking they will need.  Once tender add the red beans.  
Season with salt, pepper & red pepper to taste.  
I don't ad too much salt (if any) because the stock already has salt and so will the parmesean & croutons.
Scoop over pasta and finish with breadcrumbs and parmesean.  This dish would be great hot or room temperature on a warmer night.