A lot of people shy away from anything with anchovies in it, but I promise, you can’t even tell they are there. This is one my favorite ways to make Chard… especially in this Gotham Steel Ceramic and Titanium Nonstick Pot:
Chard and Beans
- 1 can White Cannelli Beans drained
- 3 pieces Canned Anchovies
- 2 large Garlic Cloves
- 1 tbsp Fresh Thyme minced
- 1/2 Lemon
- 2 bunches Fresh Chard ribs removed, washed and chopped into medium pieces
- 1 little glug Olive Oil
First, put a glug of olive oil in a deep pan and heat it up….put the chard in the pan and cook until just wilted. Remove and set aside.
Next, add garlic, anchovies and fresh Thyme to the pan and cook until fragrant and the anchovies have disappeared….just a few minutes.
Then, add beans and gently stir into the anchovy, Thyme garlic.
Add 1 Tablespoon of water so the beans do not get dry.
When all is fragrant and mixed, add your chard and continue to cook and gently toss until all is mixed well together.
Remove from heat and squeeze half of a lemon into the mix. Serve immediately…….so good.