Groceries

• 1 bunch Swiss chard, rinsed and dried, center stems removed from leaves and chopped, leaves cut crosswise into ribbons, reserved separately
• 1 lg yellow onion, thinly sliced
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 can Great Northern or cannelloni beans, drained and rinsed

Pantry

• 1 tbsp + 1 tsp vegetable or grapeseed oil
• 1-2 tsp salt
• 1 1/2 tsp za’atar
• Extra-virgin olive oil for serving

1. Heat 1 tsp oil in a large, deep cast-iron skillet over medium-high. Cook onion with 1/2 tsp salt until just translucent, about 5 mins. Add chard stems and cook until tender, about 6-8 mins. Stir in garlic and cook until fragrant, about 30 secs.
2. Greens. Add leaves in handfuls, stirring to coat with onion and garlic. Sprinkle za’atar, 1 tsp salt, and 2 tbsp water over greens and cook, stirring, until leaves are completely wilted and tender, 3-5 mins. Remove chard and onion to large bowl and wipe out skillet.
3. Beans. Place skillet over high heat. When pan is very hot, warm remaining 1 tbsp oil, enough to coat bottom of pan. Add beans with a sprinkle of salt and spread into a single layer. Cook for 2 mins without stirring. Beans will sizzle and pop. Stir and shake the pan to distribute into a single layer again. Continue stirring and shaking every 2 mins, until all beans are blistered.
4. Fold the beans into bowl with chard and onion, toss with lemon juice and zest. Taste and season with more salt if needed. Serve immediately, drizzling a little extra-virgin olive oil over each dish. Add a poached egg, scoop of pasta, or toast for a more complete meal. Keeps for up to a week.

Notes

Alternately, rinsed and dried spinach, unchopped.