Garlicky Chard with White Beans and Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 5-6 packed cups roughly chopped rainbow chard with stems (about 2 bundles)
  • 15 oz. can cannelloni beans (rinsed and drained)
  • 1 pint grape or cherry tomatoes (halved)
  • 4 cloves garlic (smashed with skins removed but left whole)
  • ⅓ cup white wine (good quality wine you would drink)
  • parmigiano-reggiano cheese for topping *optional
  • ¼ tsp chili pepper flakes
  • kosher salt
  • 3 tbsp olive oil + more for drizzling
  • warm or toasted rustic bread *optional
  1. Heat olive oil in large sauté pan over medium high heat.
  2. Add garlic cloves and chili flakes and sauté for 30 seconds until fragrant.
  3. Add chard and a pinch of salt and sauté about 2 minutes.
  4. Add tomatoes, wine and beans and simmer (while stirring occasionally) for about 5-8 minutes until chard is wilted and tomatoes have slightly broken down and released their juices.
  5. Portion into bowls and top with some thick slices parmigiano cheese* and drizzle with olive oil.
  6. Serve with toasted bread.*
Recipe by The Hanging Spoon at