Cannellini Bean Puree and Rainbow Chard

Cannellini Bean Puree and Rainbow Chard

Serves 2. Recipe can be doubled.

1 15oz can of cannellini beans

A pinch of dried thyme leaves.

4 cloves garlic, minced
5 tbsp.olive oil

Kosher salt and freshly ground black pepper, to taste
1 - 1.5 lbs of swiss chard (I used rainbow chard), washed, ends trimmed, leaves roughly chopped, stems julienned into strips
1 small onion, thinly sliced
1⁄2 tsp. crushed red chili (optional)
Juice of half a small lemon

1. Bring a 6-qt. pot salted water to a boil. Add a little bit of oil in the water and then add the greens (the oil will keep the greens green) and cook until they're wilted but still bright green, about 2 minutes. Drain, reserving 1⁄2 cup cooking liquid. Set greens and cooking liquid aside.

2. Drain can of beans. Heat stove on medium-high. Add 1 T of olive oil to hot pan and put in 1/3 of minced garlic, stir around in hot oil until fragrant. Add thyme and drained cannellini beans to the pan and fry the beans until the outer coating of the beans are slightly golden brown. Season to taste with salt and pepper. Turn off heat. Puree this mixture in a food processor with lemon juice, 1 T of olive oil (extra-virgin for flavor). If the mixture is too dry, add cooking liquid from the rainbow chard until desired consistency is achieved.

3. Heat remaining oil in a skillet over medium-high heat. Add garlic, optional chili, and onions and cook until soft and translucent, about 6 minutes. Add greens and cook greens for 1 minutes. If greens look dry, add cooking liquid to moisten. Cook greens until soft about 3 minutes. Season greens with salt and pepper. Transfer cannellini bean purée to a platter and spoon greens over the top. Drizzle with more olive oil (if necessary) and the juices from the skillet.