ALSO GOOD WITH almond couscous OR dark bread, eggplant quark, and pickled beet stems —either use beet greens instead of chard below or pickle the chard stems
There’s really nothing fancy about this dish; it’s simple and satisfying just as it is, but also quite adaptable—feel free to add spices to the chard just before you scrape it into the cooker: Cracked toasted coriander would be nice, as would a good pinch of ground cayenne or crushed red pepper, or a spoonful of cumin seeds and mustard seeds.
Rinse the beans and put them in the slow cooker with the corn, epazote, onion, and
Coarsely chop the chard, including the stems, and mince the garlic. If doing this in the morning, cover and refrigerate.
Turn the cooker to high and season the stew with salt and pepper.
In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the chard and garlic and a pinch of salt and cook, tossing with tongs, until just tender, 5 to 7 minutes, adding a splash of water, if needed, to keep the leaves from sticking. Gently fold into the stew. Serve.
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