01 April 2010

Greens and Beans

In an effort to use up what we had before we start yet another holiday weekend of feasting, (gotta love a family whose Good Friday fast includes homemade pesto and tiramisu) the following concoction was created today:

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.

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