Chard leaves and stems cooked until tender in white wine and brown butter, pair with tender beans and briny kalamata olives in this nourishing side dish or vegetarian main. Don’t skimp on the kalamatas – they make the dish pop.
- 1 large bunch rainbow chard, cleaned
- 4 tablespoons butter
- 1/2 large red onion, halved and thinly sliced
- 2 large cloves garlic, peeled and thinly sliced
- 1/4 cup white wine, vegetable broth, or water
- 1/4 teaspoon kosher salt
- 1 cup cooked beans such as corona beans, chickpeas, cannellini beans or barlotti beans, rinsed and drained
- 1 jar Pearls Specialties Pitted Kalamata Greek Olives
- Lemon juice and extra-virgin olive oil, for finishing
- Freshly ground black pepper
- Separate the chard stems from the leaves. Slice the stems crosswise ¼-inch thick. Cut or tear the leaves into large pieces.
- In a wide, lidded skillet or braising pan, melt the butter over medium heat. Continue cooking the butter, swirling occasionally, until it turns golden and smells nutty, 1-3 more minutes. Immediately add the onion, garlic, and chard stems. Cook, stirring occasionally, for 5 minutes, then add the liquid and sprinkle with salt.
- Reduce the heat to low, cover the pan, and cook until the chard stems are tender, 8-10 minutes, stirring occasionally.
- Remove the lid and increase the heat to medium. Stir in half of the chard leaves until slightly wilted, then stir in the remaining leaves. Gently stir in the beans and olives, and cook, stirring occasionally, until the greens are tender, 5-10 more minutes.
- Remove from the heat and stir in a splash of lemon juice, a drizzle of olive oil and some pepper. Add salt or lemon to taste. Serve warm.