Refried Cannellini Beans with Braised Greens
Cannelini beans are typical of Tuscany in on the northern west boast of Italy, here they are refried to the point of just breaking up to add texture, body, and more depth to greens.
3 tbsp. olive oil, divided
4 bunches Swiss chard (chop stems as well, but add to sauté earlier)
Salt and pepper to taste
¼ tsp. crushed red pepper flakes
1 clove garlic
2 16 ounce cans cannellini beans
3 sprigs fresh parsley, chopped
Heat 2 tbsp. olive oil over medium heat, add the chard stems, then after a bit the leaves, season with salt, pepper and the crushed red pepper flakes. Cook for about 10 minutes.
In a separate skillet, heat the remaining olive oil, add the garlic (smash it is fine), and cook a few minutes. Add the beans with the juice, and simmer until creamy, about 10 minutes. Add in the chard and parsley, simmer an additional 10 minutes.