A big bowl of sauteed greens and heirloom beans always makes me happy. One lazy Sunday l used Italian green chard and King City Pinks, and something possessed me to add a handful of dust from the bottom of a bowl of mixed nuts. It was terrific. Who knew? —Steve
- 1 bunch chard
- ¼ cup extra-virgin olive oil
- ½ of a white onion, diced
- 2 large garlic cloves, smashed
- 1 jalapeño chile, minced
- 2 cups cooked Rancho Gordo King City Pink Beans, with about 2 cups cooking liquid (add broth or water if needed to make up the difference)
- Salt and freshly ground black pepper to taste
- Handful of finely chopped nuts (I used the dust from the bottom of a bowl of mixed nuts)
- Squeeze of fresh lemon juice (optional)
Serves 4 to 6
- Wash the chard and cut out the stems. Cut the green leaves into 1-inch pieces, then slice the chard stems into 1-inch pieces.
- In a large, thick-bottomed pot over medium heat, warm the olive oil.
- Add the onion, garlic, and jalapeño and cook until lightly browned, 5 to 10 minutes.
- Add the cut chard leaves and stems to the pot and cook until softened, about 30 minutes. Season with salt and pepper.
- Add the beans and their broth and bring to a simmer. Cook until the chard is done to your liking. Taste and adjust seasonings.
- Finish with a dusting of finely chopped nuts and a squeeze of lemon, if desired.