Crispy Pan Fried Beans with Wilted Greens

Ingredients:

• 8 ounces (1/2 bunch) Swiss chard (or, Tat Soi, Bok Choi, etc!)
• 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:

1. Trim the center stem from the Swiss chard and slice the leaves cross-wise into ribbons. Chop the stems into bite-sized pieces.
2. 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 stems, 1 minute. Transfer the onion mixture to a bowl.
3. 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.
4. Stir the chard leaves, the za'atar, and another 1/2 teaspoon of salt into the beans. Stir until the chard 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.
5. 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.

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