Forget nose-to-tail cooking for a minute, and instead contemplate the idea of root-to-leaf. Spanish-Style Chard With White Beans on Toast. (Photo for The
Forget nose-to-tail cooking for a minute, and instead contemplate the idea of root-to-leaf. Spanish-Style Chard With White Beans on Toast. (Photo for The Washington Post by Deb Lindsey; tableware from Crate and Barrel) (Deb Lindsey)

Spanish-style chard with white beans on toast

4 servings

MAKE AHEAD: The sofrito can be refrigerated for up to 2 days. The beans can be pureed and refrigerated for up to 1 week. The eggs can be poached and stored in water in an airtight container for up to 5 days.

From Washington Post Food editor Joe Yonan, author of the upcoming "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, August 2013).

Ingredients

2 pounds green Swiss chard

2 cloves garlic, each cut in half

1 small onion, cut into large chunks

1/2 cup roasted unsalted almonds

1 teaspoon sweet smoked paprika (pimenton dulce)

1/2 teaspoon sea salt, plus more to taste

1 tablespoon extra-virgin olive oil

1/4 cup sherry vinegar

1 cup cooked or canned no-salt-added white beans (if using canned, drain and rinse)

1 tablespoon water or bean cooking liquid

4 large pieces rustic wheat bread, toasted

4 large eggs, poached and warm (optional)

Several grinds black pepper

Steps


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Strip the chard leaves from their stems; thoroughly rinse and dry the stems and leaves, reserving the stems separately. Stack the leaves, roll them tightly and cut them crosswise into thin slices.

Cut the stems into big pieces and transfer them to the bowl of a food processor. Add the garlic, onion, almonds, sweet smoked paprika and the 1/2 teaspoon of sea salt; pulse to form a slightly chunky paste.

Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the chard stem-almond mixture. Cook, stirring occasionally, until the pieces of stem lose a little of their crunch and much of the liquid evaporates, about 5 minutes. Pile the sliced chard leaves on top, pour over the sherry vinegar, cover and reduce the heat to medium. Cook until the leaves have wilted, a few minutes, then use tongs to stir and blend the mixture.

Wipe out the food processor bowl. Pour in the beans and water or cooking liquid and sprinkle with a little sea salt to taste. Process until smooth.

Spread a quarter of the bean mixture on each piece of toast, set the toast in serving bowls, then spoon the chard mixture over the toast. Top each portion with a poached egg, if desired, and sprinkle with sea salt to taste and a generous grinding of black pepper.

NUTRITION Per serving: 370 calories, 17 g protein, 48 g carbohydrates, 15 g fat, 2 g saturated fat, 0 mg cholesterol, 940 mg sodium, 12 g dietary fiber, 7 g sugar