Chard With Black Beans

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.