This recipe is a combination of some of my favorite ingredients - garlic, lemon, greens, and anchovies - with tender white beans. You can use canned white beans, but cooking them yourself is really not difficult. Use a pressure cooker or boil on the stovetop (bring to a boil, let rest one hour, change the water, bring to a boil again, simmer until barely tender, salt, simmer until fully tender, and drain). Beet greens also work very well here. You can keep the leftover bean and chard mixture in the fridge for a day or two.

Share: