We are in yet another heat wave here, so during the day, a meal of this sort feels untimely. Fortunately the heat fades with the sun, and by dinner time I'm ready for something warming. I found this recipe a few weeks ago in the chard section of the New York Times "Recipes for Health" collection, and finally got my act together to make it this evening. It is healthy and straightforward, if not fast, with the added virtue of being (mostly) frugal--appropriate for these lean times. The rind is a small luxury, but one that I recommend indulging in: it adds wonderful depth of flavor to a dish that might otherwise be a bit flat, and I almost always have a spare rind lurking in the cheese drawer anyway. If you don't have chard on hand, I assume that other cooking greens (maybe even collards!) would be just fine. If you do use another type of greens, be sure to adjust the the timing--you wouldn't want your beans and potatoes to go mushy before the greens cooked down properly.
* As I was about to publish this post, the Suitor came in and suggested that I use a title along the lines of "The Suitor Helped!" And in fact, he did. He was home sick today, and when I realized that I had forgotten to set the beans to soaking before I left for work, he was a dear and did it for me. So yes, in a rare and wondrous departure from the usual way of things, the Suitor actually helped me cook dinner.