Greens & Beans

I love the combination of pulses and assertive green leaves, as the Italians like to cook. Today it is Borlotti beans and Silverbeet. But any combination will work-chickpeas and spinach, cannellini and cavolo nero and so on. So feel free to swap around the bean/leaves combo. The secret to this dish is the long, slow cooking of the onion. It really adds depth and sweetness, and when combined with butter really brings out a beautiful quality, to otherwise boring silverbeet. Serve this alongside almost any type of meat. I would just be as happy to eat this on its own. It really is that delicious.

Braised Silverbeet & Borlotti Beans

Ingredients
1 bunch of silverbeet
20g butter (I always use unsalted. I detest the flavour of salted butter)
1 tbsp of extra virgin olive oil
1 red onion, finely chopped
I garlic clove, finely chopped
400g can of Italian borlotti beans ( I am sorry to say, but Australians do not do well in the canned vegetable department)
Salt
Fresh black pepper
Extra virgin olive oil, extra
Lemon (optional)

Method
You need to prepare the silverbeet first. Silverbeet usually comes in ridiculously large bunches-there is good reason for this. There is a lot of wastage.
Discard any withered or discoloured leaves. Also cut away all the stalk, all the way up the leaf.
Discard the stalks or keep them for soup (they are delicious baked with butter and Parmesan cheese, too)
Soak the leaves in a sinkful of coldwater to remove any dirt.
Slice the leaves thinly.
In a wide pan, cook the onion, butter and oil very slowly for 30 minutes. The onion will cook down considerably, and begin to caramelize.
Add the silverbeet, season and cover the pan. Braise it gently for 15 minutes. The leaves will wilt down considerably, as well.
Add the drained and rinsed beans 5 minutes before the end of cooking time.
Drizzle with more olive oil off the heat and spritz with lemon juice if so desired.

In my house this serves 2 (we devour this dish), but I would imagine this could serve 4, as a side dish.