Crispy white beans with chard
There's a lot to like about this recipe. The one piece of advice I'd give beyond what you'll find at the link is this: Exercise patience when pan-frying the beans. Get the heat up nice and high, make sure the beans are totally drained of liquid, and then leave them alone for a while after you add them to the pan. The only way to ensure the beans get the crispy exterior you want is to allow them to sit undisturbed over high heat for several minutes at least.
Rainbow chard with lemon and parmesan
Here's an easy one:
1. Bring a large pot of water to a boil.
2. Dunk a pound of whole swiss chard leaves into the pot and let boil for 2-3 minutes.
3. Remove the chard to ice water to stop the cooking process, then squeeze as much liquid out of the leaves as you can. Really squeeze!
4. Roughly chop the leaves and toss with a couple tablespoons of melter butter, salt, pepper, the juice of half a lemon, and some shaved parmesan or other hard cheese.