One Pot Rainbow Chard Recipe with Beans

A close up photo of sauteed rainbow chard with white beans.

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 meal.

Course Entree or Main

Cuisine Italian

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 411kcal

Author Maria Vannelli RD

Ingredients

2 tablespoons olive oil
3 cloves garlic minced or grated
1 shallot minced
⅛ teaspoon salt
pinch crushed red pepper or chili flakes or more-according to taste
1 bunch rainbow chard about 1 pound, stems chopped ¼-inch , leaves cut into 1-inch pieces, separated
15 ounces canned white beans any variety, drained *see notes
1 teaspoon white wine vinegar
olive oil for drizzling

Instructions

In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
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.
Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
Season with salt, a pinch of chili flakes, and pepper to taste (if using).
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.
Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
Stir in the white wine vinegar.
Taste and adjust for seasonings.
Place on serving dish and drizzle with olive oil.

Video

Notes

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.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition