From Happy Days with the Naked Chef
Serves 4
2 large handfuls of Swiss chard, washed
1 small handful of thyme or summer savory, leaves picked
2 cloves of garlic, peeled and thinly sliced
2 anchovy fillets
extra virgin olive oil
1 14oz can of cannellini beans, drained
1 large pat of butter
sea salt and freshly ground pepper
1/2 a lemon
Cook the Swiss chard in salted, boiling water until just tender, drain and remove to one side. In the same pot fry your herbs, garlic, and anchovies in a couple of glugs of olive oil. Add your cannellini beans, with a tablespoon of water to help heat them through, then after a minute add the chard and butter. Toss together and season to taste with salt, pepper and a little squeeze of lemon juice. Serve immediately-it’s pretty good with anything.