I am not quite sure who figured out that beans and greens is an excellent combination, and that almost any greens and beans can be used, and that, if the beans are cooked (or canned, if you can use them) and the greens aren’t collards (which really do take time), this is a quick and healthy and satisfying meal. I’m a fan because I like greens and often forget how much — until I make another version of this and wonder why I don’t eat this regularly.
Feel free to add a grain of your choice, but I usually skip that. Brown rice is particularly complementary. But in a rush, which I kind of feel I always am lately, beans and greens is enough.
This makes two large servings, three “normal” sized servings, and is great leftover.
Swiss Chard and Cannellini Beans
- 2 Tablespoons oil of your choice
- 1 can (or 2 cups) cooked cannellini beans, rinsed and drained (if canned)
- freshly ground pepper, to taste
- 2 Tablespoons dry sherry, dry white wine, or water
- 1 Tablespoon chopped garlic (if using crushed from a jar, use about 2 teaspoons)
- 1 bunch of Swiss chard, rainbow if you can get it, stems chopped, leaves chopped (separated)
- 1-2 Tablespoons balsamic vinegar (beware “caramel coloring” or other additives) or lemon juice
Heat a large skillet over medium heat until hot.
Add oil. Heat until shimmering.
Add beans. Cook maybe 5 minutes, until they start to crisp a little.
Add pepper and sherry/wine/water. Cook until the liquid you just added is reduced by half.
Add chopped stems and garlic and stir well. Cook 2-3 minutes.
Add chopped chard leaves in handfuls, stirring each handful in as it wilts and adding the next. When it’s all in, add the vinegar or lemon juice, stir well, and let cook another minute. Taste, and add salt, pepper, or olive oil as needed to finish.