You may also like
Categories:
Swiss chard olive oil white onion spring onions dill cannellini beans salt freshly ground pepper olive oil lemon
Viewed: 42 - Published at: 9 years agoIngredients
- 16 ounces Rainbow Swiss Chard & Baby Spinach (half & half)
- 1/4 cup Extra Virgin Olive Oil
- 1 small white onion
- 1 bunch spring onions
- 1/2 bunch fresh dill
- 3 cups cannellini beans, cooked
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup Extra Virgin Olive Oil
- 1 medium lemon
Method
- Preheat the oven to 350F. Wash well and trim your Rainbow Chard and Spinach. Chop the greens in 1" pieces and set aside.
- Chop the white onion and the spring onions and place them in a 13" x 9" glass Pyrex or ceramic baking dish. Drizzle with 1/4 cup of olive oil and place in the preheated oven. Cook for about 10 minutes or until the onions become golden brown.
- Carefully remove the dish from the oven and add the prepared greens, along with 1 cup of hot water. Stir well to coat and bake for 20 minutes or until the greens are wilted. Remove from the oven and mix in the cooked beans (canned, rinsed and drained are ok as a substitute) and the minced dill. Season with salt and pepper drizzle with the rest of the olive oil and return to the oven.
- Cook for another half an hour or so, making sure that there is enough liquid in the dish (i.e., so that the greens are not dried out). During this time, every now and then press down with the back of a spoon the greens so they are almost immersed in the cooking liquid. When done, there should be only a little liquid (about half a cup) left in the baking dish. Taste and adjust the seasoning. Remove from the oven and drizzle with the lemon juice. Allow to cool down before serving. You can serve this as a side, with some simple grilled fish or meat, or on its own as a vegetarian dish entree.
