1. Bring a large pot of water to a boil; Fill a bowl with ice water then stem the chard, setting aside the stems, and wash the leaves thoroughly in two changes of water. 2. Wash the stems, trim away the ends and dice then set aside. 3. When the pot of water comes to a boil, salt generously and add the chard leaves; Blanch for one to two minutes, until tender but still bright, and transfer to the bowl of ice water. 4. Drain, squeeze out excess water and chop coarsely. Set aside. 5. Heat the olive oil in a large, heavy casserole or Dutch oven over medium heat and add the onion. 6. Cook, stirring, until it begins to soften, about two minutes, and add the diced chard stems; Cook, stirring often, for about two minutes, until the stems begin to soften, and add the garlic. 7. Stir together for a minute, and add the beans, potatoes, water (just enough to cover everything) and bouquet garni.;Bring to a simmer. 8. Add salt to taste. then cover and simmer 40 to 45 minutes, until the beans are tender. 9. Add the blanched chard, and simmer for another two to three minutes adding pepper, and then taste and adjust salt. 10. Remove the bouquet garni and stir in the parsley and marjoram, then serve, passing Parmesan at the table for sprinkling. ---------------------------------------------------------------------------
Nutrition
Ingredients
