1 large bunch rainbow chard (or just swiss chard), stems removed and chopped coarsely
½ teaspoon salt
¼ teaspoon pepper
1 15 oz can cannelloni beans
½ teaspoon cumin
½ teaspoon paprika
15-20 shrimp, shelled and deveined
1 teaspoon rice vinegar
Instructions
In a cast iron pan, heat 1 tablespoon olive oil. Cook onions and garlic until translucent. Add in greens, salt, and pepper and stir until chard has wilted. Remove from pot.
Heat remaining tablespoon of olive oil. Add beans, cumin, and paprika and stir. Turn heat up high, then cook beans without stirring so they char a little (but do not burn) on one side, about 5 minutes. Stir in shrimp and cook until pink.
Remove from heat and add chard and onions to pan. Stir in lemon juice and rice vinegar.
Adjust salt and pepper to taste.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/01/29/greens-beans-and-shrimp/