Rainbow Chard and Cannellini Beans "Borani" Style

I woke up this morning thinking about our current world situation and, though i am angry and terrified, how I am more afraid for the people of the Middle East and how my heart breaks for the Palestinian, Lebanese and Iranian people and what is being done to them in our country's name, often via Israel. For those reading this who will immediately email me - finding Israel's actions indefensible does not make me an antisemite, and finding this administration reprehensible on every level, does not make me a bad American.)

I guess those thoughts must have stayed with me and been processed into my foodie brain because, at dinner, all I could think about was Persian food flavors - thick, sour yogurt, saffron, tahdig, tart dried limes, caramelized onions, sumac, herbs - a rich and aromatic cuisine, or at least that is what I was introduced to when living in Beverly Hills, a vibrant part of "Tehrangeles".

This is a quick, easy, utterly bastardized delicious dish, and brought to mind Borani Esfenadj (a Persian spinach yogurt dish) as I scarfed it, hence the name of the dish.

Makes 2 portions. I had the first as illustrated above for dinner with a heated yogurt flatbread, and the remainder for lunch as part of an omelet filling.

1 bunch of Rainbow chard, washed, stems and ribs removed and thinly chopped, leaves thinly shredded

1 can cannellini beans, drained

1/2 yellow onion, peeled and sliced into thin half moons

1 clove garlic, finely chopped

Juice from one lemon

1 Tbsp olive oil

1/2 tsp ground sumac

Pinch of cinnamon

Salt to taste

Labneh or Greek yogurt to garnish

Heat 2 teaspoons of olive oil in a large skillet.

Add the onion and some salt and cook over medium heat until the onion is starting to color and caramelize.

Add the Rainbow chard stems and ribs, the garlic, sumac and cinnamon and stir to combine with the onions. Cook for an additional minute or so, stirring so that the garlic doesn't burn, until it is fragrant.

Add the Swiss chard, the can of cannellini beans. and a splash of water and cover. Cook for a few minutes, stirring after a few minutes, until the chard has wilted and the beans are heated through. Mine took about three minutes, but you may want yours to be more tender than I did.

Remove from the heat and squeeze in the lemon juice. Stir to disperse throughout the dish. Check for seasoning, add more salt if needed.

Spoon half into a bowl. Top with a generous dollop of Labneh or Greek yogurt (I used a sheep's milk one from a local farm), drizzle with the remaining teaspoon of olive oil and an additional sprinkle of sumac.