CANNELLINI, MUSHROOM, AND SWISS CHARD RAGOUT WITH CRISPY SAGE

Place the dried porcini mushrooms in a small bowl and cover them with boiling water.  Let them sit for 15-20 minutes until they are rehyrdrated.

Heat the oil and butter in a large deep skillet over medium high heat.  Cook the onions, garlic, rosemary, and sage, stirring frequently for 2 minutes until soft and fragrant.

While the onions cook, strip greens/leafy parts off the Swiss card stems.  Chop the stems into small pieces and add them to the pan.  Continue cooking, stirring frequently.  Rough chop the Swiss chard greens into bite-size pieces and set aside.

Add the mushrooms to the pan and continue to cook for 4-5 minutes until they have released their moisture and are soft.  Add the rehydrated mushrooms with their liquid and the Swiss chard leaves to the pan.  Continue to cook, stirring, until the moisture is absorbed and the swiss chard is wilted.  Add the beans to the pan and cook, stirring frequently, until everything is well combined and hot.

To make the crispy sage, melt the 4 tablespoons of butter in another large skillet over medium high heat.  When the butter starts to bubble add the sage leaves in a single layer.  Cook until the butter turns brown and sage is just crispy.  Try not to eat it all before you serve the dish!!

Serve the ragout hot, topped with crispy sage.  This is a great vegetarian entrée or a delicious side dish.