01 April 2010
2 heads of Swiss Chard, stemmed, rinsed and cut in a chiffonade
1 shallot diced
1 can of black beans rinsed
4 Sun dried tomatoes chopped
Saute shallots in a bit of olive oil for about 1 minute.
Add Swiss Chard (in batches if needed)
Add beans, sun dried tomatoes and cook for 3-5 minutes until chard is cooked to your preference.
Plate and shave a very tiny bit of Pecorino Romano on top
To customize this dish to your family's palate, add or subtract any type of leafy green, raisins, sliced almonds, white beans, chick peas or capers. Use your imagination,your crisper drawer and your pantry shelf.
After two helping for each of the children, they split a grated apple (instant apple sauce) with a touch of peanut butter for dessert. We sat and chatted about the Easter Bunny and what treats he may deliver on Sunday morning.
A lovely Thursday lunch.