Braised food

Braised White Beans with Swiss Chard

This healthy winter recipe keeps you full without being too heavy or fat. Sautéing the chard stalks with the onion adds extra flavor and crunch and you’re not wasting any of the chard. Once you’ve added the chard leaves, beans and broth, it only takes a few minutes to finish cooking; a final touch of white wine vinegar brings out the flavors. Serve this easy side dish with a simple pork loin for a warm and comforting cold weather dinner. For dessert, prepare our easy rice pudding recipe.

What to buy: Swiss chard comes in several varieties and colors, including rainbow chard, which is not a variety in itself but a mixture of different colors. Any type of Swiss chard will work in this recipe.

Cannellini beans are sometimes labeled as navy beans, in case you have trouble finding them. If you don’t want to use canned beans, substitute 6 cups of cooked beans.

This recipe has been featured as part of our Super Bowl Party Playbook menu, as well as our Winter Ingredients recipe gallery. For a heartier bean side dish, try our slow cooker baked beans recipe.

  • Yield: 6 to 8 servings
  • Difficulty: Easy
  • Total: 45 minutes

Ingredients (10)

  • 1 pound Swiss chard
  • 1/3 cup olive oil
  • 1 medium yellow onion, finely diced
  • 5 medium garlic cloves, finely chopped
  • Freshly ground black pepper
  • 4 cans (15 ounces) cannellini beans, drained and rinsed
  • 1 1/2 cups low-sodium vegetable or chicken broth
  • 1 tablespoon kosher salt, plus more if needed
  • 1/3 cup coarsely chopped fresh Italian parsley leaves
  • 1 tablespoon of white wine vinegar

Instructions

  1. Cut off the ends of the chard stems and discard them. Snip the stems at the base of the leaves and cut them into 1/4-inch pieces; place in a small bowl and set aside. Stack the leaves and cut them into bite-size pieces; put aside.
  2. Heat oil in Dutch oven or large heavy-based saucepan over medium heat until shimmering. Add the reserved chard stems, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until vegetables have softened, about 8 minutes.
  3. Add the chard leaves, beans, broth and measured salt. Cook, stirring occasionally, until the leaves are wilted and the mixture simmers. Continue to simmer, stirring occasionally, until the chard is tender and the broth has thickened slightly, about 5 minutes longer.
  4. Remove from the heat and stir in the parsley and vinegar. Taste and season with salt and pepper as needed.