Garlicky Rainbow Chard and Cannellinis 3.000

Deb Lindsey for The Washington Post

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.


Servings:
3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

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

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

Recipe Source

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

Tested by Joe Yonan.

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