Garlicky greens with cannellini beans

This recipe was remixed from One Bite At a Time cookbook by Rachel Katz, a gift from Fridy (Thank YOU). You can use any bunch of green leafy vegetables from your favorite farmer at your local market. I prefer to use red swiss chard because of the color and because it takes less time to cook than say kale or collard greens.

Ingredients:

1 bunch of swiss chard, roughly chopped with stems cut off (save the stems for veggie stock or soup)

1 yellow onion, finely diced

2 cloves of garlic, minced

1 can of cannellini beans, rinsed

lemon juice

olive oil

salt

pepper

cayenne (if you like)

Saute the onion in plenty of olive oil until it is translucent with hints of golden brown. Add garlic and continue to saute for 30 more seconds. Reserve the onions with the oil. Deglaze the onion pan with some water. Add the swiss chard, salt, pepper and cayenne. Cover and let cook until all of the swiss chard has wilted. Drain the swiss chard. Combine the caramelized onions and the oil they were cooked in, swiss chard and cannellini beans. Mix and add lemon juice. Enjoy cold as a salad or warm as the main dish.