Sautéed greens are many a gardener’s favorite side dish. If you’re growing Swiss chard or kale this spring, consider making this light Italian bean dish with the season’s first harvest. Sauté 1 bunch of greens with garlic and 1/3 cup of slivered red onion, adding pancetta if you wish. Stir in a cup of warm cannellini beans to the wilted greens and splash with balsamic vinegar and a pinch of salt and pepper. Finish with a tablespoon each of golden raisins and toasted pine nuts.

– Ligaya Figueras

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Tags: beans, greens, Ligaya Figueras

This entry was posted on Thursday, March 26th, 2009 at 4:23 pm and is filed under Cooking, Sauce extra. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.