Ingredients

The following ingredients have 4 Servings
  • 2 pounds Swish chard (cleaned with large stems discarded. Slice each leaf crosswise in 2-inch strips)
  • 3 tablespoons olive oil
  • 4 garlic cloves (minced)
  • 1 teaspoon crushed red pepper
  • 1 large white onion (chopped)
  • 1 (15-ounce) can diced tomatoes (no salt added)
  • 1 (15-ounce) can cannellini beans (rinsed and drained)
  • 1 teaspoon balsamic vinegar

Instruction

  • Bring a large soup or stock pot of water to a boil over high heat. Add the chard and stir. Reduce the heat to medium-high and simmer for 8 minutes. Drain and gently press the chard to remove excess moisture. Set aside.
  • While the chard is cooking set a large non-stick skillet over medium-high heat. Add the olive oil and heat until shimmering.
  • Add the chopped onion and saute about 5 minutes or until it begins to soften.
  • Add the crushed red pepper and garlic and saute for 2 minutes.
  • Stir in the canned tomatoes and bring to a boil.
  • Add the beans and heat over medium-high heat for about 3 minutes.
  • Add the chard and cook for about 5 minutes or until the flavors meld.
  • Stir in the balsamic vinegar and season with salt to taste.