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

1. 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.
2. In a large, thick-bottomed pot over medium heat, warm the olive oil.
3. Add the onion, garlic, and jalapeño and cook until lightly browned, 5 to 10 minutes.
4. Add the cut chard leaves and stems to the pot and cook until softened, about 30 minutes. Season with salt and pepper.
5. Add the beans and their broth and bring to a simmer. Cook until the chard is done to your liking. Taste and adjust seasonings.
6. Finish with a dusting of finely chopped nuts and a squeeze of lemon, if desired.