Greens & Beans

This is a punchy great way to get your greens in, It makes a nice side or entree.

Dice 1 shallot or half a red onion along with 2 cloves of minced garlic. In a large cast iron deep pan brown onions in olive oil, add garlic, the zest of 1 lemon, then add 1/2 can of navy beans and allow to simmer for about 5 minutes, season with S+P.

Coarsely chop 1 bundle of rainbow chard leaves (reserve stocks for another dish, or chop and cook along with onions) add the greens along with juice from the zested lemon, and 1 tsp of chili peppers (I just bought Aleppo Chilies from THE SILK ROAD, SPICE MERCHANT) and it is a mild heat but a zesty fresh and bright flavor which is great with theses greens and beans. Cook down for about 3 minutes and serve with a little drizzle of olive oil and a pinch of course seal salt.

That’s it that’s all, super simple

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