Swiss Chard, Potato & Bean Ragout

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I found this recipe on the New York Times website (Recipes for Health) and decided to try it last night; I had picked some swiss chard and spinach in the garden and wanted to put it to good use. I modified this recipe a bit (I used canned beans instead of dried) but it turned out great and we had plenty left over for another meal. This dish reminded me of a dish my mother used to make, Beans & Greens (she used escarole instead of chard). Serve with a garden-fresh salad and a loaf of crusty Italian or French bread. Mangia!

Ingredients:
1 can Great Northern Beans, rinsed and drained

A bouquet garni made with 1 bay leaf, a couple of sprigs of fresh thyme, and a Parmesan rind, tied together with kitchen string

Salt

1 generous bunch swiss chard (3/4 to 1 pound), or a combination of swiss chard and spinach

2 tablespoons olive oil

1 medium onion, chopped

2 to 4 garlic cloves (to taste), sliced

1 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice

1 teaspoon fresh thyme leaves

Freshly ground pepper

1 to 2 tablespoons chopped fresh parsley (optional)

Freshly grated Parmesan cheese for serving

1. Add the beans to 3 cups of water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 20 minutes. Add 1 teaspoon salt.

2. Meanwhile, stem and clean the greens in 2 changes of water. Rinse the chard stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside.

3. Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to the pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Salt to taste.

4. Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmesan to sprinkle on the top. Don't forget to remove the bouquet garni!

Yield: Serves 4 to 6