Yields: 8 Servings
Keywords:
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Cuisine: Jamie
Main Ing: Swiss chard 4 large hand Swiss chard washed 2 small hand Thyme leaves picked 4 cloves Garlic peeled, thinly sliced 4 Anchovie filets Extra virgin olive oil 800 gram Cannelini beans drained 2 large knob Butter Sea salt Freshly ground pepper 1 Lemon |
Cook the swiss chard in salted, boiling water until just tender, drain, and remove to one side. In the same pot fry your herbs, garlic and anchovies in a couple of lugs of olive oil. Add your cannelini beans, with a tablespoon of water to help heat them through, then after a minute add the chard and butter. Toss together and season to taste with salt, pepper, and a little squeeze of lemon juice. Serve immediately -- it's pretty good with anything.
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