Red Chard, Potato and White Bean Ragout

1 cup dried white beans, soaked for 6 hours or overnight in 1 quart water
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 red chard (!" to 1 pound#
$ tablespoons olive oil
1 medium onion, chopped
$ to " garlic cloves (to taste#, sliced
1 pound %ukon gold potatoes, scrubbed and cut into 1!$&inch dice
1 teaspoon fresh thyme leaves
'reshly ground pepper
1 to $ tablespoons chopped fresh parsley (optional#
'reshly grated Parmesan cheese for serving
1( )rain the beans and combine with 1 quart of fresh water in a casserole or )utch oven( *ring to
a simmer( Skim off any foam, then add the bouquet garni( +educe the heat, cover and simmer 1
hour( Add 1 teaspoon salt(
$( ,eanwhile, stem and clean the red chard leaves in $ changes of water( +inse the stems and
dice( Set aside( -ut the leaves in ribbons, or coarsely chop, and set aside(
( .eat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard
stems( -ook, stirring often, until tender, about / 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( *ring back to a simmer, cover and simmer 0 minutes, or until
the potatoes and beans are tender( Salt to taste(
"( Add the chard and thyme leaves to the pot, cover and simmer for 1/ minutes( 1he chard
should be very tender( Stir in freshly ground pepper to taste and the parsley( 1aste, ad2ust
seasonings and serve, passing the Parmesan to sprinkle on the top(
%ield3 Serves " to 6
Advance preparation3 1he dish will keep for or " days in the refrigerator( 4f you are making it
ahead, make it through Step and proceed with Step " shortly before serving, so that the color of
the chard doesn5t fade too much(

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