One Pot Rainbow Chard Recipe with Beans

This one-pot rainbow chard recipe is a quick and delicious way to enjoy this healthy green vegetable. The addition of white beans makes it the perfect hearty and nutritious meal.

Do you have a go-to summer meal that you could eat every day?

While it may not be the most visually stunning dish, this Italian “peasant food” is delicious. What it lacks in visual appeal, it more than makes up for in taste.

For me, there’s nothing better than gathering fresh rainbow chard from my backyard garden, sautéing it, and combining it with cannellini beans for a one-pot meal my husband and I love. Essentially, it’s a return to our Italian roots and the foods we grew up with.

By growing both Swiss and rainbow chard in my garden, I can use young leaves and skip the parboiling step.

I start by slowly sautéing the chard stems with garlic and shallot, then add the chopped chard leaves until they wilt and cook through, letting the liquid evaporate. This process results in a one-pot recipe variation of my mom’s classic sautéed Swiss chard recipe.

I like to add white beans to make it a vegan meal. It’s a delicious twist on the classic Italian “beans and greens” dish, which usually features escarole.

Here’s how I make this simple rainbow chard recipe with cannellini beans.

Jump to:

• Ingredients
• Let’s prep our recipe
• How to make this easy rainbow chard recipe
• Tips
• FAQ
• Swiss chard recipes
• Recipe origins
• Recipe

Ingredients

• Olive oil: For sautéing, it adds a rich, smooth base flavor. 
• Garlic: Garlic infuses the dish with an irresistible aroma.
• Shallot: Adds a subtle sweetness and depth to the dish.
• Rainbow chard: The star of the show with its colorful stems and lush leaves. If you can’t find rainbow chard, regular Swiss chard, kale, spinach, collard greens or even rapini can be great substitutes.
• Salt: Essential for seasoning to taste. Sea salt or kosher salt can be used in the same quantity.
• Canned white beans: I love using canned cannellini beans in this recipe. You can easily use navy beans, great northern beans, or even chickpeas.
• White wine vinegar: This will brighten everything up with its fresh acidity. You can use apple cider vinegar, lemon juice, or even a splash of balsamic vinegar as a replacement.
• Chili flakes and black pepper: These optional spices can elevate the overall flavor of this Italian dish.
• Olive oil for drizzling: One final drizzle of extra virgin olive oil adds a touch of richness. Of course, this is optional. 

Let’s prep our recipe

• To clean rainbow chard: You need about 1 pound of rainbow chard for this recipe. With a sharp knife, trim off the bottom of the individual stems. If there are other visible dark spots on the stem, use a vegetable peeler to remove them. Cut the thick ribs from the green leafy part and keep them in two separate piles. Fill a large mixing bowl with cold water and gently rub off the dirt and sand from the ribs and then the leaves. You may have to change the water a couple of times in order to properly remove all the dirt. Give them a final rinse.
• To prep the chard: Cut the ribs into ¼-inch strips. Set aside. Next, cut the leaves into 1-inch pieces. Set aside.
• Prep the garlic: Remove the papery skin of 3 garlic cloves and cut off the tips. Finely mince, grate, or use a garlic press.  Feel free to use more (or less) according to your preference and the size of your cloves. 
• Prep the shallot: Remove the outer layer and finely dice the shallot (1 medium).

How to make this easy rainbow chard recipe

• Heat the oil: In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
• Sauté the aromatics: Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent. 
• Cook the chard stems: Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
• Season: Season with ⅛ teaspoon of salt, a pinch of chili flakes, and pepper to taste (if using).
• Cook the chard leaves: Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
• Evaporate the liquid: Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
• Add the beans: Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
• Finish with vinegar: Stir in 1 teaspoon of white wine vinegar.
• Taste and adjust seasonings. 
• Final touch: Remove from heat, plate and drizzle with extra virgin olive oil.

Tips

• Choose fresh chard: When selecting rainbow chard, look for leaves that are bright and crisp, with vibrant, colorful stems. Avoid any wilted or yellowing leaves, as they may indicate older or less fresh chard.
• Blanching the leaves: Consider blanching the chard leaves for a minute or two before sautéing. This quick blanching process can help mellow out any potential bitterness in the leaves.
• Cook the stems separately and first: To ensure that the rainbow chard stems are cooked to the desired tenderness, consider cooking them separately and before adding the leaves. The stems may take slightly longer to cook, so giving them a head start can help achieve a more evenly cooked dish.
• Canned beans without salt: If you use canned beans without salt, there is no need to rinse them. 
• Recipe scalability: This one-pot sauteed chard and white bean recipe can easily be doubled to accommodate larger servings or to prepare leftovers. Simply adjust the ingredient quantities accordingly.

FAQ

Swiss chard recipes

Recipe origins

Growing up Italian meant there was always a green leafy vegetable served for supper. During the summer, it was fresh from the garden. In the winter, it was frozen Swiss chard or escarole, also from the garden. If you are interested, I shared a glimpse of my dad’s garden in this article on sautéed Swiss chard.

My mother often emphasized parboiling Swiss chard before sautéing to eliminate its bitterness. While this traditional technique can be effective, I’ve discovered that tender, young leaves—especially those from rainbow chard—yield a milder flavor without parboiling.

As a result of growing both Swiss and rainbow chard in my backyard, I use young leaves and skip the parboiling step, developing this variation of my mom’s sautéed Swiss chard recipe.

It’s funny how we often return to the foods we grew up with, although I admit I didn’t appreciate them as much then as I do now. One thing is certain: chard brings back many fond food memories.

★★★★★ If you have made this Rainbow Chard Recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe