She Strengthens

Warm Up with a Nourishing Winter Side Dish

As the temperatures drop, our bodies crave hearty, comforting meals that fill us up without weighing us down. This Swiss chard and cannellini bean recipe fits the bill perfectly, packed with nutrients and flavor.

The Star of the Show: Swiss Chard

With its vibrant colors and varied textures, Swiss chard is a versatile ingredient that adds depth to any dish. Did you know it comes in a range of varieties, including rainbow chard, which is a mix of different colors? For this recipe, feel free to use any type of Swiss chard you like.

A Flavorful Foundation

To start, sauté the chard stems and onion in olive oil until they’re soft and fragrant. Then, add in the garlic for an extra boost of flavor. This step is crucial, as it sets the tone for the rest of the dish.

Adding Heft and Heartiness

Next, introduce the cannellini beans, which provide a creamy, comforting element to the dish. You can use canned beans for convenience or cook your own from scratch. If you’re using canned, be sure to drain and rinse them to remove excess sodium.

Bringing it All Together

Once you’ve added the chard leaves, beans, and broth, let the mixture simmer until the leaves are wilted and the flavors have melded together. A splash of white wine vinegar adds a bright, tangy note to the dish, balancing out the richness of the beans.

Serve and Enjoy

This side dish is perfect for a cozy winter evening, paired with a simple pork loin or roasted chicken. For a sweet treat, try our easy rice pudding recipe. With its ease of preparation and nourishing ingredients, this recipe is sure to become a staple in your winter repertoire.

Recipe Details

Yield: 6-8 servings
Difficulty: Easy
Total Time: 45 minutes

Ingredients

• 1 pound Swiss chard
• 1/3 cup olive oil
• 1 medium yellow onion, diced
• 5 medium garlic cloves, minced
• Freshly ground black pepper
• 4 (15-ounce) cans cannellini beans, drained and rinsed
• 1 1/2 cups low-sodium vegetable or chicken broth
• 1 tablespoon kosher salt
• 1/3 cup chopped fresh Italian parsley leaves
• 1 tablespoon white wine vinegar

Instructions

1. Trim and chop the chard stems, setting them aside.
2. Heat the oil in a Dutch oven or large pot over medium heat.
3. Add the chard stems, onion, and garlic, seasoning with salt and pepper.
4. Cook until the vegetables are soft, about 8 minutes.
5. Add the chard leaves, beans, broth, and measured salt.
6. Simmer until the leaves are wilted and the mixture has thickened slightly, about 5 minutes more.
7. Remove from heat and stir in parsley and vinegar.
8. Taste and season with salt and pepper as needed.