Garlicky Rainbow Chard and Cannellinis

Weeknight Vegetarian Jan 23, 2017

 

This quick saute makes for a satisfying light lunch or hearty side dish. Add bread or the grain of your choice to turn it into a meal.

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Servings:

Tested size: 3-4 servings

Ingredients

• 1 bunch (1 pound) rainbow chard
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt, or more as needed
• 3 cloves garlic, minced
• One 15-ounce can (1 1/2 cups) no-salt-added cannellini beans, drained and rinsed
• 1/4 teaspoon freshly ground black pepper

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Directions

Wash and pat or spin-dry the chard. Strip the leaves from the stems, reserving the stems. Cut the leaves into 1 1/2-inch pieces and the stems into 1/2-inch slices.
Pour the oil into a large skillet over medium-high heat. Once the oil shimmers, add the chard stems and 1/2 teaspoon of salt; cook, stirring frequently, until the stem pieces become slightly tender yet still have a little crunch, 5 minutes.
Stir in the garlic and the chard leaves; cook for 2 minutes, stirring, until the leaves wilt.
Stir in the beans; cook just until they are heated through, 2 minutes. (They may pick up a blush color from the chard stems.)
Season with the pepper, taste, and add more salt, as needed. Serve hot.

Rate it

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Recipe Source

Adapted from "Naturally Lean," by Allyson Kramer (Lifelong Books, 2017).
Tested by Joe Yonan.

https://www.washingtonpost.com/recipes/garlicky-rainbow-chard-and-cannellinis/15719/?utm_term=.77a3eaa719f2&wpisrc=nl_recipes&wpmm=1