Crispy Pan-Fried Beans And Wilted Greens

1. 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. 2

   Heat one teaspoon of oil in a large skillet over medium-high heat. Cook the onions with 1/2 teaspoon of salt until they are very soft and uniformly golden-brown, 8-10 minutes. Stir in the garlic and the chopped chard stems, 1 minute. Transfer the onion mixture to a bowl.

3. 3

   Warm another 1-2 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. 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, 3-5 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. 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.

* Per serving · 4 servings · Values may vary.

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