Prep 30 mins
Cook 25 mins
This is a recipe adapted from “Wild About Greens” by Nava Atlas. I simplified the instructions and made some changes so it is more in keeping with our Nutritarian eating style. You can reduce prep time by using frozen onions and mushrooms and jarred garlic. This also would be good with 2 oz cooked whole wheat pasta per serving mixed in.
- 16 ounces chard leaves, any variety, chopped
- 1 large onion, halved and thinly sliced
- 4 garlic cloves, minced
- 4 mushrooms, halved and sliced
- 1⁄4 cup olive, pitted and sliced (I like Kalamata, packed in brine)
- 1 (16 ounce) can diced tomatoes
- 1 (16 ounce) can low-sodium black beans, drained and rinsed
- 2 tablespoons dried parsley
- 1⁄2 teaspoon italian seasoning
- 1⁄4 teaspoon basil
- 1⁄2 teaspoon oil (to coat pan)
- 1⁄4 cup dry sherry or 1⁄4 cup water
- Chop chard and set aside. I like to cut it into crosswise strips then cut the strips into 2 inch pieces.
- Prepare onion, garlic and mushrooms and set aside. They may be put in the same bowl since they will be added at the same time.
- Chop olives and mix with tomatoes beans, parsley, Italian seasoning and basil. Set aside.
- Coat large covered frying pan or dutch oven (at least 5 quarts) with oil. Add onion, garlic and mushrooms and sauté over medium heat until soft, adding small amounts of sherry or water if needed to prevent sticking.
- Add rest of sherry and as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Continue to add the chard until all of it is in the pan.
- Cook until chard is wilted but still bright green, about 2 minutes.
- Stir in tomato, olive, bean mixture and heat through, stirring frequently.