Once cold, the beans are ready to drain and re-pod (double podding stage): remove the skin from the bright green beans. Place the broad beans (saving a few for garnish), chickpeas, crushed garlic ...

While I love quickly blanching and double-podding broad beans for their bright-green and buttery inner beauty, I also love them well-braised like this (and I adore well-cooked chard). Serve with ...