Prep 35 mins
Cook 30 mins
This is adapted from a recipe in “Wild About Greens” by Nava Atlas, changed to make it more in keeping with a Nutritarian eating style… You can reduce prep time by using frozen onion and mushrooms and jarred garlic. If you can't find kalamata olives, you can use green salad olives.
- 20 ounces chard leaves, chopped (either red or green)
- 1⁄2 cup sliced almonds
- 1⁄2 cup kalamata olive, pitted and roughly chopped (rinse if packed in oil)
- 1 (15 ounce) can low-sodium black beans, drained and rinsed
- 1⁄8 teaspoon hot red pepper flakes (or to taste)
- 3 large onions, thinly sliced
- 6 garlic cloves, minced
- 6 mushrooms, sliced
- 1⁄2 teaspoon oil (to coat pan)
- 1⁄2 cup dry sherry
- Chop chard and set aside. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
- Chop olives and check for pits. Combine with almonds, black beans and red pepper flakes. Set aside.
- Prepare onions, garlic and mushrooms.
- Coat a large covered non-stick skillet or dutch oven (at least 5 quarts) with oil and add onion, garlic and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of sherry as needed to prevent sticking.
- Add rest of sherry and as much chard as will fit. Cover and allow chard to wilt. Keep adding chard and mixing frequently until all has been added.
- Stir in olives, almonds, black beans and red pepper flakes.
- Cook the mixture uncovered over medium high heat, stirring frequently for about 5 to 7 minutes until everything is heated through and chard is tender.