Rainbow chard with white beans

Our kitchen holds just about two people. If we’re careful to dodge out of each other’s way, that is.

But that isn’t stopping us from cooking up a few tasty morsels, or sharpening our photo snapping skills. That’s why we’re launching This Little Kitchen!

We are Amy and Dennis, a creative couple who loves cooking, writing and eating. Dennis brings his experience as a sous chef from a four-star restuarant in Eastern Pennsylvania, and Amy brings a love for anything baked, browned, crisped, tossed, fried, smoked, steamed – and especially – topped with cheese.

This recipe for Rainbow Chard with White Beans comes straight from the gardens of Germantown, Philadelphia, and is a perfect pick for summertime when all the veggies are in season.

First, we started with a load of fresh heirloom tomotoes, just-picked rainbow chard and healthy doses of red onion, garlic and basil. The tomatoes really made the meal – they lent a sweet, citrusy flavor that brightened up the bitter greens.

We sauteed the onion and garlic in extra virgin olive oil, just until they started to release their aroma. Then we tossed in the tomatoes and a can of white beans and cooked them down until the juices began to release from the tomatoes.

We seasoned with some salt and pepper, and then tossed in the rainbow chard. We clamped the lid down and let it cook away until the chard started to wilt, adding the fresh basil just at the end.

We cooked for another two or three minutes without the lid, added a dash of lemon and voilá!

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