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Long-cooked greens for a lighter braise

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As winter settles in here in Connecticut, long-simmering braises have been my meal of choice. But after several weekends of hearty, meat-heavy dishes, I decided to take a lighter tack, and made Braised Chard, Kale and White Beans. First I cooked dried cannellini beans for about 45 minutes in a Dutch oven. I took them out of the pan, added a bit of oil, and sautéed a chopped sweet onion, a few cloves of garlic, a bunch of chopped Swiss chard, and a bunch of chopped kale. Once everything was nice and wilted, I added back the beans, along with some chicken broth. I left the whole thing to simmer for another 45 minutes and finished it with a splash of white wine vinegar, salt, and pepper. Served with homemade whole wheat bread, it proved a warming, yet light-feeling meal. And provided me with plenty of leftovers to reheat for lunches all week.

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