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One Pot Rainbow Chard and Beans

3/26/2025

Ingredients

2 tablespoons olive oil
3 cloves garlic minced
1 shallot minced
⅛ teaspoon salt
pinch crushed red pepper or chili flakes or more-according to taste
1 bunch rainbow chard about 1 pound, stems chopped ¼-inch , leaves cut into 1-inch pieces, separated
15 ounces canned white beans any variety, drained
1 teaspoon white wine vinegar
olive oil for drizzling

Instructions

In a large pan heat 2 tablespoons of olive oil over medium-low heat.
Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
Season with salt and a pinch of chili flakes
Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
Stir in the white wine vinegar.
Taste and adjust for seasonings.
Place on serving dish and drizzle with olive oil.

3/11/2025

Ingredients

3 large (about 2 pounds) potatoes, peeled and quartered
2 teaspoons fine salt, more to taste
6 tablespoons unsalted butter, at room temperature, divided
3 cups coarsely chopped kale, or other greens (leaves only, tough ribs discarded)
4 medium green onions, thinly sliced, white and green parts divided
1 dried or fresh bay leaf
1 1/4 cups milk

Preparation

Put the potatoes into a large (4-quart) saucepan or pot. Add the salt and enough cold water to cover the potatoes by about 2 inches.
Bring to a boil over high heat. Cook until the largest potatoes are tender (they will yield easily when pierced with a fork and break apart), about 12 minutes. Drain in a colander set in the sink while you prepare the greens. Set the saucepan aside, you will use it again.
Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the kale, white parts of the green onions, and the bay leaf and cook, stirring occasionally, until the kale is tender, about 5 minutes.
Add the milk and mustard powder. Once the milk simmers, reduce heat to low to keep warm.
Return the drained potatoes to the reserved saucepan. Add the remaining 4 tablespoons butter, and the green parts of the green onions. Mash with a potato masher until nearly smooth.
Add the kale-milk mixture to the saucepan, discarding the bay leaf. Stir to combine. The mixture will look a bit too liquid at first, but will thicken as the potato starch absorbs the moisture. Season with salt and pepper to taste and serve.