This is what I want to be eating now. The 3rd annual Anderson-Jayne Thanksgiving was a complete success, excess and highlight of my holiday season. We really outdid ourselves this year, if I may say so, not only with cooking on the big day, but also in drinking wine, avoiding running miles, and having loud, raucous dinners.
New traditions were started, with the whole family taking part in the Atlanta Thanksgiving 5K. For Nic and I, it was supposed to be the half marathon with 13.1 miles...but one of us backed out at the last minute due to under training, sickness and general apathy toward running long distances on holidays. Better luck next year.
I will share more of what appeared on our table as I can get the pictures edited and the recipes pulled back together. In the meantime, make this vegetarian dish to detox from all the heavy Thanksgiving leftovers. The picture shows chickpeas, but I usually use Italian white beans. Rinsed and dried, they pan-fry up into crispy, creamy bits with salty feta, earthy Swiss chard and bright tomato.
Pan-fried White Beans with Swiss Chard, Tomato and Feta
1 15 oz. can chickpeas or cannellini beans, rinsed and dried
1/2 bunch Swiss chard
1 shallot (or 2 garlic cloves)
4-5 sun-dried tomatoes, dry packed and chopped
1/4 cup cubed feta
1. Heat a drizzle of olive oil over medium heat. When hot, sautee shallot until translucent, 1-2 minutes.
2. Chop chard into 1/4 inch wide ribbons, removing the tough stems. Add Swiss chard to the shallots, and cook until the leaves turn bright green and wilt down. Set aside on a plate, or push to the edges of the pan.
3. Add a bit more oil, and when hot add the beans. Let cook undisturbed for a minute to get a golden crust. When crusty on both sides, add the chard, feta and the sun-dried tomatoes.
4. Heat the whole pan until hot and the cheese gets melty. Salt and pepper to taste.