Slow-Simmered Zesty Soybeans with Chard

Ingredients

• 1.5 cup soybeans
• 1 bunch swiss chard
• 1 medium yellow onion
• 4 clove garlic
• 3 tbsp extra virgin olive oil
• 1.5 cup herb broth
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes
• 1 tbsp fresh thyme leaves
• 2 leaf bay leaves
• 1 tbsp tomato paste
• 2 tbsp parsley

Instructions

1. 1Heat olive oil in a large pot or Dutch oven over medium heat. Sauté diced yellow onion until softened, about 5-7 minutes. Add minced garlic and red pepper flakes (if using), cooking for another minute until fragrant.
2. 2Stir in the chopped Swiss chard, tomato paste, fresh thyme, and bay leaves. Cook until the chard begins to wilt, about 3-5 minutes.
3. 3Pour in the herb broth and add the cooked soybeans. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until greens are tender and flavors have melded.
4. 4Remove bay leaves. Stir in lemon juice and lemon zest. Season with kosher salt and black pepper to taste.
5. 5Serve hot, garnished with fresh chopped parsley.