Greens and Beans on Toast

Beans and Greens on Toast_.jpg

Greens and Beans on Toast

  • 4 pieces thick cut bread such as country loaf

  • 1/4 cup olive oil, divided

  • 1 shallot, diced

  • 2 cloves garlic, minced

  • 1 head of Swiss chard, stems removed and diced and leaves finely chopped

  • salt and pepper

  • 1- 15 oz. can of white beans

  • 1/2 cup vegetable or chicken stock

  • 1 Tbs. roughly chopped preserved lemon (or lemon zest)

  • Top with caramelized onions (optional)

Warm 2 tablespoons olive oil in a medium skillet. Add bread and toast over medium low for about 2 to 4 minutes, flipping halfway through. Set aside but keep warm.

In the same pan add remaining oil along with shallot, garlic, chard stems, a pinch of salt and pepper and cook over medium low heat for about 3 to 5 minutes or until chard stems are fork tender. Add the chard leaves and cook until wilted. Add the beans, stock, and preserved lemon and cook until the beans are warmed through and the stock has reduced by half.

Divide the toast between two plates, top with bean mixture and taste for salt and pepper.

Top with caramelized onions if you have them and serve warm.

Makes 2 servings.

Fridge ForagingAmanda FredericksonComment