Instructions: Stem and wash the greens. If youre using chard, make sure to 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. It will be done when it turns a dark green. Drain the greens and finely chop them.

Heat the oil in a large skillet. Add the garlic and saute over low heat until it just begins to turn golden. Add the scallions and saute 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.

This recipe yields 4 to 6 servings.

Comments: Try this side with tortilla dishes that dont themselves contain beans, or with a big taco salad.

Description: "Originally, this Southwestern dish was made by the Pueblo Indians with wild greens. More contemporary recipes call for spinach or chard instead."

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