Crispy Pan Fried Beans and Wilted Greens

Ingredients:

• 8 ounces (1/2 bunch) Swiss chard
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 12 ounces (2 cups or one 15-ounce can) cannelloni or other white beans, drained and rinsed
• Zest from one lemon
• Juice from 1/2 lemon
• 1 teaspoon za'atar spice blend
• 1 to 2 teaspoons salt
• Good-quality extra-virgin olive oil

Instructions:

• Trim the center stem from the Swiss chard (or Tatsoi!) and slice the leaves cross-wise into ribbons. Chop the stems into bite-sized pieces.
• Heat one teaspoon of oil in a large skillet over medium-high heat. Cook the onions with 1/2 teaspoon salt until they are very soft and uniformly golden-brown, 8 to 10 minutes. Stir in the garlic and the chopped chard/tatsoi stems, 1 minute. Transfer the onion mixture to a bowl.
• Warm another 1 to 2 teaspoons of oil, enough to coat the entire bottom of the pan. Add the beans and spread them into a single layer. Cook for 2 minutes without stirring. Stir and spread them out again. Repeat until all the beans are blistered all over. Adjust the heat as needed to prevent burning the beans.
• Stir the chard/tatsoi leaves, the za'atar, and another 1/2 teaspoon of salt into the beans. Stir until the chard/tatsoi is completely wilted and tastes tender, 3 to 5 minutes. Add the onion mixture back in, along with the lemon zest and juice from 1/2 lemon. Stir and taste. Add more lemon juice, salt, or other seasonings to taste.
• Serve immediately, drizzling a little extra-virgin olive oil over each dish. Add a poached egg, a scoop of pasta, or a piece of toast to make a more complete meal. The beans will lose their crispiness as they cool, but leftovers still make a tasty meal. This dish will keep refrigerated for up to a week.

thekitchn.com/recipe-crispy-pan-fried-beans-with-wilted-greens-163905