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Chard Greens and White Beans

Ingredients:

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

Directions:

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.