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
This article appears in Mar 1-31, 2009.