Sautéed Swiss Chard with White Beans
This is a quick and easy side dish of sautéed chard with luscious, creamy white beans. Flavored with sweet shallots, loads of garlic, olive oil, thyme leaves, and a few pinches of red pepper flakes for a little jolt. By the way, not only is chard packed with vitamins (vitamins K, A, and C), but it also is anti-inflammatory and helps the body manage blood sugar. This seasonal side dish is not only healthful but addictively delicious.
- 1-2 bunches of Swiss chard
- 1 tablespoons olive oil
- 1/3 cup diced shallots
- 2 garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 fifteen-and-a-half-ounce cans white beans drained and rinsed
- 2 tablespoons red, or white-wine vinegar
- pinch of red pepper flakes optional
- Wash Swiss chard to remove dirt and sand then strip or cut the leaves from the stems. Cut the stalks into 1-inch pieces. Roughly chop the leaves into 1-inch strips. Keep the chopped stalks and leaves separate.
- Heat a large saucepan with the olive oil over medium heat. Once hot, add shallots and sauté until soft and just starting to brown, about 2 to 3 minutes. Add garlic and thyme leaves, and cook until fragrant about 30 seconds.
- Stir in the chard stalks and sauté until tender, about 5 minutes. Place half of the chard leaves in the saucepan and toss until they lose some volume, about 30 seconds. Add in the other half of chard leaves and continue to toss until just wilted; this should only take about 1 minute - you don't want to overcook them.
- Stir in the white beans and vinegar. Season with salt and pepper and a pinch of red pepper flakes (if using). Toss gently to combine and cook until beans are warm, about 1 more minute. Taste and season with a little more salt and/or pepper, if necessary.
- Serve immediately, or allow to sit at room temperature for up to 2 hours.