Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Job’s tears (, uncooked (or barley, farro, buckwheat groats, or spelt or 1 cup cooked hominy))
  • 1 bunch chard (, about 12 ounces)
  • 1 large onion (, chopped)
  • 4-6 cloves garlic (, minced)
  • 1/4 teaspoon red pepper flakes
  • 16 ounces Great Northern beans ((1 can, drained, or 1 1/2 cups cooked))
  • 1 15-ounce can diced tomatoes (, preferably fire-roasted)
  • 2 teaspoons dried basil
  • 8 kalamata olives (, sliced)
  • 2 tablespoons nutritional yeast
  • 2 teaspoons balsamic vinegar ((optional))
  • generous grating black pepper
  • Salt to taste

Instruction

  • Cook the Job’s tears or your choice of grain according to package directions. For Job’s tears, I used 2 cups of water and cooked, covered, on low for an hour. Then I drained the water off before proceeding with the recipe.
  • Remove the stems from the chard just where the leaf meets the stem. Chop each stem into 1/2-inch pieces and set aside. Slice the leaves into 1/2-inch slices and keep separate from the stems.
  • Heat a large, non-stick skillet over medium high heat. Add the chard stems and the onion and cook, stirring regularly, until the onion begins to turn golden. Add water a tablespoon at a time to prevent sticking, if necessary. Add the garlic and red pepper flakes and cook for another minute.
  • Add the cooked Job’s tears, beans, tomatoes, basil, and olives and bring to a simmer. Add the chard leaves, reduce heat to medium, and cover tightly. Cook, stirring occasionally, until chard is tender (allow 5-12 minutes, depending on your taste). Add the nutritional yeast and vinegar, and salt and pepper to taste