Crispy Pan-Fried Beans and Wilted Greens

From The Kitchn.

Serves 2 as a main dish or 4-6 as a side

Adapted from Super Natural Every Day by Heidi Swanson and Plenty by Yotam Ottolenghi

8 oz (1/2 bunch) swiss chard
1 onion, thinly sliced
2 cloves garlic, minced
12 oz (2 cups or 1 15-oz can) cannelloni or other white beans, drained and rinsed
Zest from one lemon
Juice from 1/2 lemon
1 teaspoon za'atar spice blend (or cumin & chili powder; smoked paprika; herbes de provence)
1-2 teaspoons salt
Good quality extra-virgin olive oil

Trim the center stem from the swiss chard and slice the leaves cross-wise into ribbons. Chop the stems into bite-sized pieces.

Heat one teaspoon of oil in a large skillet over medium-high heat. Cook the onions with 1/2 teaspoon of salt until they are very soft and uniformly golden-brown, 8-10 minutes. Stir in the garlic and the chopped chard stems, 1 minute. Transfer the onion mixture to a bowl.

Warm another 1-2 teaspoons of oil, enough to coat the entire bottom of the pan. Add the beans and spread them into a single layer. Cook for 2 minutes without stirring. Stir and spread them out again. Repeat until all the beans are blistered all over. Adjust the heat as needed to prevent burning the beans.

Stir the chard leaves, the za'atar, and another 1/2 teaspoon of salt into the beans. Stir until the chard is completely wilted and tastes tender, 3-5 minutes. Add the onion mixture back in, along with the lemon zest and juice from 1/2 lemon. Stir and taste. Add more lemon juice, salt, or other seasonings to taste.

Serve immediately, drizzling a little extra-virgin olive oil over each dish. Add a poached egg, a scoop of pasta, or a piece of toast to make a more complete meal. The beans will lose their crispiness as they cool, but leftovers still make a tasty meal. This dish will keep refrigerated for up to a week.