Gigantes with spinach and chard recipe | olivemagazine

Ingredients

• 250g dried butter beans
• 1 bay leaf
• 250ml olive oil plus 3 tbsp
• 1 large onion roughly chopped
• 1 leek halved lengthways and thinly sliced
• 200g fennel bulb roughly chopped
• 1 tsp ground coriander
• 2 garlic cloves crushed
• 5 spring onions chopped
• 500g spinach trimmed and roughly chopped
• 200g Swiss chard trimmed and roughly chopped
• juice of 1 lemon
• 2 tbsp chopped dill
• 2 tbsp flat leaf parsley