Brief NotesThe trick to swiss chard is to cook it in two stages. Cook the stalks first, in a little oil. Some onion or garlic or both is welcome at this stage. After two handfuls of moments, add the rinsed greens to the pot and slap the lid on tight. Maybe some wine, too, if you want too.
I put some new potatoes in along with the garlic and the stems, but I can only get away with that because they are new potatoes, in small enough bits to cook through before the greens get too far gone. A little salt and pepper and sage, and it's done, and it's good.
On the other burner a risotto is being pulled together from various corners of the kitchen. I am less clear on the concept on this one, as I was busy with the chard and I was not paying attention. It smells very nice.
I forgot to soak the beans until mid-afternoon, so the beans go on later with hocks in.
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