Chard With Black Beans

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.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 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

Directions

1. Chop chard and set aside. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
2. Chop olives and check for pits. Combine with almonds, black beans and red pepper flakes. Set aside.
3. Prepare onions, garlic and mushrooms.
4. 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.
5. 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.
6. Stir in olives, almonds, black beans and red pepper flakes.
7. 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.