When I was a kid the next door neighbors were tailors. They were straight from Italy. The father of the family always told the story of how when he first came to America he went into a small place for something to eat. Since he spoke no English and knew nothing of the money, and being somewhat frightened he simply handed the waiter the first dollar he had in his pocket. To my neighbor’s astonishment the waiter gave him change. This was America! In Italy they would have taken the dollar and demanded more from a stranger. Our neighbor the tailor and his wife had a small but lush and abundant summer garden: tomatoes, beans, escarole, Swiss chard. Armed with her kitchen knife, the tailor’s wife reaped her greens and always gave some to us. My father loved beans and greens. Sometimes we had them with sausages.  My father’s favorite was escarole and beans. (In the Italian American dialect it’s called “shka – roll and beans.”

But any number of leafy greens is possible. While escarole may be the most common, Swiss chard, kale, broccoli rape (broccoli rob) or even collards can work just as well and can vary the taste. The collards underscore the way foods unite people. Just as poor Italians mixed inexpensive pork cuts with beans and greens so too did poor Blacks and Whites in America’s South. The recipe I show here uses Swiss Chard, cannellini beans and Cajun sausage but any substitution is possible. The end result, served with a wonderful Italian or French bread is nothing less than rich, savory comfort food.  If you are vegetarian, leave out the meat and you still have substantial dish.
Remember too that greens and beans go well with any substantial macaroni pasta.

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What you need

Equipment
Large skillet or wok
Sharp knife
Tongs

Ingredients
Swiss Chard (or any leafy green such as escarole or broccoli rape.)
Several fresh tomatoes or 1/2 can San Marzano.
Cannellini beans
Large onion
Parsley
Salt and pepper
---------optional---------

Sausage - any kind.

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The Mise-en-place: Getting it all together
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The Chard

For Swiss chard, slice the greens from the ribs.
Set he ribs aside for soup stock,

 Chop or slice the greens into thing ribbons.

For other greens, chop or slice,

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The Onion

Peel and slice the onion into very thin strips.

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The Tomato

Dice the tomato.

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The Sausage

Dice the sausage.
Note: this version is per-cooked.

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On the stove
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Fry the onion

Over medium heat fry the onions until the completely soften and turn golden brown. In Italian this is called "killing" (mazar) the onions.

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Beans

Sausage and Tomatoes

Add the sausage.
If using raw sausage, brown it well.
Then add the tomatoes and parsley.

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Chard

Add the canned cannellini beans.

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Serve Alone

Add the Swiss chard or other leafy green.
Stir into the sausage and tomatoes until it wilts.

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Serve with Pasta