Beans & Greens

The best thing about summer gardens is that the available produce becomes dinner. Swiss Chard is not something we always eat so it inspired me to think outside the box. This super fast and easy recipe is definitely one that I'll make again. We served it with grilled sausage patties but I also saw a meatless version where Beans and Greens topped a slice to toasted rustic bread. Swiss Chard is an anti-inflammatory and adds fiber to the diet + it is packed with flavor. If you can't find Swiss chard, substitute 10 packed cups of roughly chopped kale or spinach.

Beans & Greens   3 to 4 servings 

2 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, thinly sliced

1 large bunch Swiss chard (1 pound), washed, stems removed & leaves roughly chopped

Kosher salt and freshly ground pepper

1 can (15 ounces) white (cannellini) beans, drained saving  ½ cup bean-cooking liquid  \

Lemon wedges or juice for finishing.

1. In a large skillet, heat oil and garlic over medium until garlic begins to sizzle, about 1 minute. 

2. Add chard leaves, cover, and cook, tossing once, until bright green and just tender, about 3 minutes. 

   
3. Add beans and cooking liquid; simmer until heated through, and some of excess broth/juice is absorbed.
4. Season to taste; drizzle with oil and squeeze with lemon before serving. 


Recipe without photos . . . Beans & Greens   3 to 4 servings 

2 tablespoons extra-virgin olive oil, plus more for drizzling

3 cloves garlic, thinly sliced

1 large bunch Swiss chard (1 pound), washed, stems removed & leaves roughly chopped

Kosher salt and freshly ground pepper

1 can (15 ounces) white (cannellini) beans, drained saving  ½ cup bean-cooking liquid  \

Lemon wedges or juice for finishing.

1. In a large skillet, heat oil and garlic over medium until garlic begins to sizzle, about 1 minute. 

2. Add chard leaves, cover, and cook, tossing once, until bright green and just tender, about 3 minutes. 

3. Add beans and cooking liquid; simmer until heated through, and some of excess broth/juice is absorbed.
4. Season to taste; drizzle with oil and squeeze with lemon before serving.