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Chard Greens and White Beans


1 large bunch Rainbow chard
2-3 tablespoons olive oil
1 small white or yellow onion, small dice
3 medium garlic cloves, finely chopped
Freshly ground black pepper
2 (15-ounce) cans cannellini beans, drained and rinsed
¾ cups low-sodium vegetable or chicken broth
2 teaspoons kosher salt, plus more as needed
¼ cup fresh Italian parsley leaves, coarsely chopped
2 teaspoons white wine or red wine vinegar


  1. Trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice crosswise into 1/4-inch pieces; place in a small bowl and set aside. Stack the leaves and cut them into bite-size pieces; set aside.
  2. Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium heat until shimmering. Add the reserved chard stems, onion, and garlic and season with salt and pepper. Cook, stirring occasionally, until the 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 has come to a simmer. Continue to simmer, stirring occasionally, until the chard is tender and the broth has thickened slightly, about 5 minutes more.
  4. Remove from the heat and stir in the parsley and vinegar. Taste and season with salt and pepper as needed.