Greens with Pinto Beans
This simple Southwestern dish was inspired by a Native American recipe made with wild greens. More contemporary recipes call for spinach or chard instead. Try this side with tortilla dishes that don’t themselves contain beans, or with a big taco salad.
Serves: 4 to 6
- 1 pound spinach or Swiss chard
- 1 1/2 tablespoons olive oil
- 3 cloves garlic, minced, or more, to taste
- 3 scallions, white and green parts, finely chopped
- 15-to 16-ounce can pinto beans, drained and rinsed
- 1 teaspoon chili powder
- Salt and freshly ground pepper to taste
Stem and wash the greens. If you’re using chard, trim the thicker mid-ribs as well. Steam the greens in a tightly covered pot until wilted. The spinach will be done as soon as it wilts, but the chard needs to steam longer. Drain the greens and finely chop them.
Heat the oil in a large skillet. Add the garlic and sauté over low heat until it just begins to turn golden. Add the scallions and sauté just until they soften a bit. Stir in the greens, beans and seasonings. Cook, covered, over low heat for 5 minutes, or just until everything is well heated through.