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This is a simple way to enjoy dark leafy greens and could be made as a light evening meal or side dish. The smokey spices I've used here have a middle eastern vibe but you can use what ever spices you like if you have a prefered blend. Treat the measures I've used for the spices as a guide and adjust according to your tastes.
200g rainbow chard or spinach
400g can of butter beans
1 Tbsp olive oil
3 cloves of garlic, finely chopped
1 tsp cumin seeds
0.5 - 1 tsp smoked paprika
0.5 tsp allspice
0.5 tsp ground coriander
pinch if salt
lots of black pepper
Prepare your greens first - rinse them clean and then slice the stalks into small pieces. Chop up the rest of the leaves and set aside.
Drain the beans and rinse them.
Next fry the beans - you want to char them slightly on each side so get a large frying pan over a medium to high heat. Add the olive oil and swirl to coat the base of the pan. Once it's had a chance to heat up a bit, add the cumin seeds. Give it a minute or so until they start to sizzle. Then add about half of the spices, so a quarter of a teaspoon of each, reserving the rest for when you get to cooking the greens.
Give the spices about a minute to heat up and start to release their fragrance. Then throw in the beans and fry on a high heat for a few minuites, until they start to get toasted and blackened on one side. Toss the beans a few times so they cook evently and then once they're nicely browned and a bit charred, remove from the heat and transfer them to a bowl.
In the same frying pan, add a drizzle more oil and then add the chopped stalks of the leaves. Toss over a medium heat for 2 minutes until they start to soften then add the chopped leaves and garlic. Add the rest of the spices and the salt and keep stir frying until the leaves wilt. Add a splash of water if it's looking a bit dry. Now add the beans back to the pan and mix it all together.
Give it a taste and add extra seasonings if needed and then serve.