White beans with sorrel and chard
It’s so strange sometimes to be an American. In many ways we’re taught that we’re the center of the universe, the richest, smartest, most advanced, most imitated, most moral country in the world. With the biggest, best-prepared military. No amount of statistics will prove otherwise, because this is just something we know
, it’s a gut feeling. And although we’re proud of the fact that America was founded by a bunch of rebellious forward-thinking intellectuals, we seem to have arrived to a point where it’s treasonous to question anything. These last few days I’ve found myself unaccountably moved by the story of Bowe Bergdahl and his father, Robert. I suppose, on one level, it’s not that surprising that as the mother of two boys I sympathize with a man saddened and anxious that his son is a prisoner in another country. And admittedly I don’t know many of the facts of the case, but nobody else seems to, either, and that doesn’t seem to stop them speaking with self-righteous idiocy about it. I believe that, in part, I’m reacting so strongly because the whole affair seems to demonstrate how skewed our values have become, or at least how different from my own. How can we accuse a young man of cowardice for questioning the legitimacy of a war we know we know
we should never have started in the first place? How can we question his morals and judgement instead of jailing members of the administration that cynically lied to us to persuade us to enter an unnecessary conflict that would result in the deaths of thousands of Americans? I’ve heard Bergdahl criticized for saying that he’s ashamed to be American, but sometimes it seems impossible not to be. I’m ashamed to be American every time someone on Fox News claims to speak for all Americans. This passage is (supposedly) from en e-mail Bergdahl sent to his parents, “I am sorry for everything here. These people need help, yet what they get is the most conceited country in the world telling them that they are nothing and that they are stupid, that they have no idea how to live. We don’t even care when we hear each other talk about running their children down in the dirt streets with our armored trucks…We make fun of them in front of their faces, and laugh at them for not understanding we are insulting them…I am sorry for everything.” Who would tell their child to shut up and carry on in this situation? Who would tell them to stay put and not to question anything? Who would tell them that it would be cowardly to leave? The same people who criticize him now as a traitor and a coward, the same people who have never lost a child or witnessed the nightmarish chaos of war. I suppose it’s easy to have clear-cut answers to questions you don’t let yourself ask. Robert Bergdahl describes this decade of war and what led to it and what we’ve taken away from it as “the darkening of the American soul.” Right now it feels that he is not wrong.
White beans with sorrel and chard
I’m sorry to go on and on, by by god, it’s been on my mind. We will turn, instead, Candide-like, to our garden. We have such a lovely garden this year, and it’s a great solace to walk through our tomatoes and peppers and salsify and herbs. We’re growing sorrel. I love the word “Sorrel” and I like the idea of it as an herb. It’s lemony to bitterness when raw, but it mellows when cooked to add a bright tart citrus-y bite. I included it with mellow-flavored potatoes and white beans and earthy chard. I kept the seasoning quite simple–white wine, salt, pepper, and a little rosemary. We ate this over farro, but it’s hearty enough to eat as is. Or you could eat it with rice, couscous, bulgur, anything you like!!
Here’s Alice’s Restaurant by Arlo Guthrie, which I heard all the way through for the first time just the other day.
2 T olive oil
1 shallot, minced
1 clove garlic, minced
1 t rosemary, chopped
2 medium-sized potatoes, scrubbed and chopped into 1/3-inch dice
6 or 7 fresh sorrel leaves, about 1 cup loosely packed, washed, trimmed and chopped
1 can small white beans, rinsed and drained
1 small bunch chard, cleaned, stems removed, chopped quite fine (or a combination of chard and spinach)
1/2 cup white wine
1 T butter
salt and plenty of freshly ground black pepper
In a large skillet over medium heat, warm the olive oil. Add the shallot, stir and fry for a minute or two. Add the garlic, rosemary and potatoes, stir and fry until the potatoes are starting to soften and brown, about 5 – 10 minutes.
Add the sorrel leaves, stir and cook until they soften and darken. Add the beans and chard, stir to combine everything, and cook unit the pan seems quite dry. Add the white wine, and stir and cook until it’s reduced and syrupy. Add enough water to almost cover the potatoes and beans, bring to a boil, reduce heat and cook until the potatoes are tender, fifteen or twenty minutes. Stir in the butter, season with salt and pepper and serve. We ate this with farro, but you could eat it as is, or with pasta, bulgur or couscous.