8-10 oz Rib Eye
1 can White Navy beans (or Cannellini beans)
1 Bunch Rainbow Chard
Salt and Pepper
Real Maple syrup
Shave leaves off cleaned chard, finely chop stems set aside.
Sauté stems with bone broth, when softened add butter, garlic, salt and pepper.
Drain and rinse beans, warm with olive oil and thyme.
Grill rib eye beef to lower temperature than desired finished temp, remove from grill add butter and wrap in foil, let rest.
Sauté chard leaves with stems removed in bone broth, soften add a slight drizzle of maple syrup and softened stems
Slice rested beef; plate beans and chard topped with sliced rib eye beef