Cavolo Nero con le Fette

Toasted Bread with Tuscan Beans & Swiss Chard

I was fortunate enough to locate some Red Ruby Swiss Chard~grown in the US! I brought the beans back with me on my last trip to Italy. I do several market visits on my tours and this item is always on everyones list to bring home. Heated cannellini beans will work just fine. Just remember to drain the juice before adding to the bread and greens.

Sunday, I made the Pane Toscano, a bread lacking salt with a wonderful firm texture. It might sound dull and bland, but the bread is extremely fragrant and yeasty.This type of bread is essential for soaking up any liquid and maintaining form and texture if you are serving it in a soup. 

RECIPE

 Rinse the Swiss Chard and cut away any tough stems. Cover and simmer for at least 10 minutes or until tender. If you wish to salt, add to your liking. Tuscan Black Cabbage is called for in this recipe, but that was nowhere to be found  in my local store.

Arrange the bread slices on a baking sheet and toast them in your oven for 10 minutes. Turn the slices over so that both sides are brown.Or to save time, just drop the slices in your toaster. While the bread is still hot, rub one side with a clove of fresh garlic. Arrange the toasted bread garlic side up in your serving dish.

Using a slotted spoon, arrange a portion of the greens on the toasted bread. Spoon the beans over the Chard. You might want to add a few tablespoons of juice from the greens to moisten the bread, if you prefer it to be moist. This makes it very easy to cut with your spoon or fork.

Serve with a glass of Chianti Classico and bold extra virgin olive oil for a real Tuscan experience! With any of your left over toscano, make a few crostini for the next day!