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

Dandelion Greens with Warm Roasted Garlic Dressing

Ingredients:

• Roasted Garlic Dressing:
• 1 large head garlic, roasted (see How To)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar or red-wine vinegar
• 1 tablespoon lime juice
• ⅛ teaspoon salt
• Salad:
• 1 medium shallot, finely chopped
• Freshly ground pepper to taste
• ¼ cup pine nuts, toasted (see Tip)
• 2 ounces goat cheese, crumbled
• 6 cups bite-size pieces dandelion greens or spinach (about 1 bunch), tough stems removed
• Freshly ground pepper to taste

Instructions:

1. To prepare dressing: Squeeze roasted garlic pulp into a blender or food processor (discard the skins). Add oil, vinegar, lime juice, salt and pepper and blend or process until smooth.
2. To prepare salad: Transfer the dressing to a small saucepan and place over medium heat until warm, 1 to 2 minutes. Add shallot and simmer until the shallot is softened, 3 to 5 minutes.
3. Place dandelion greens (or spinach) in a large salad bowl. Pour the warm dressing over the greens and toss until they are wilted and coated. Add pine nuts and goat cheese and toss again, slightly melting the cheese with the warm greens. Season with pepper.

http://www.eatingwell.com/recipe/249631/warm-dandelion-greens-with-roasted-garlic-dressing/

Brazilian Collard Greens

Ingredients:

• 1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise
• 3 garlic cloves
• 1 tablespoon olive oil

Instructions:

1. Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.
2. Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.
3. For a whole meal idea: https://www.saveur.com/article/Recipes/Beans-Pork-Rice-Collards 

https://www.epicurious.com/recipes/food/views/brazilian-collard-greens-239950