Sauteed Swiss Chard with Garlicky White Beans

July 24, 2013
5 Ratings
  • Serves 4
Author Notes

An easy. portable, summer-time no fuss salad that can be eaten cold, room temp or just when cooked. Eat at a picnic, your front porch or anywhere in between! —olive

What You'll Need
  • 1 medium chopped onion
  • 3-4 cloves chopped garlic
  • 1 bunch swiss chard
  • 1-2 pinches dried red chilies
  • 1 or so cups cooked white beans
  • a few splashes good chicken stock
  • a few splashes extra virgin olive oil
  • salt and freshly ground pepper
  1. Saute onion and garlic in olive oil until softened
  2. Season with salt and freshly ground pepper
  3. Add a few pinches of dried red chiles
  4. Toss in chopped chard and stir, cook until wilted but remaining some crunch and texture
  5. Stir in white beans and warm through
  6. Splash in a bit (roughly one half cup) of good chicken stock to moisten, let reduce
  7. Correct seasoning + Plate drizzling over extra virgin olive oil
Contest Entries

See what other Food52ers are saying.

  • Lisa Tabbush
    Lisa Tabbush
  • Betsy Bunting
    Betsy Bunting
  • Sue L
    Sue L
  • Suigenaris

6 Reviews

Sue L. January 20, 2024
Just tried this and made a few changes to clean some leftovers out of the refrigerator. I used about 8 cloves of garlic, added white wine and used Better than Bullion Chicken flavor, a small amount of cooked pork and some leftover shredded chicken. I served it over mashed potatoes with a side of garden salad. Delicious and quick dinner!
Lisa T. March 2, 2022
This made such an easy and quick dinner, topped with a fried egg and toasted country loaf toast with olive oil. I added a squeeze of lemon at the end. So good!
Betsy B. August 1, 2020
Loved this! So good! Easy to make and tastes great! 😊
Suigenaris April 3, 2020
This is a great recipe, very flavorful and super simple. I kicked up the garlic and the red pepper a notch and used vegan chicken broth. I served it with a little condiment made from chopped tomato, more garlic, sea salt, and good olive oil. Then I drizzled over Minimalist Bakers Liquid Gold Sauce. Delicious!
Mary November 3, 2019
I thought this was really good but needed a hit of acidity, so I added a splash of sherry vinegar the first time I made it. I’ve also used red wine vinegar and lemon juice since then - all three work great. That small change turned this into a dish we have pretty regularly at our house.
Renée March 24, 2019
I was looking for a recipe similar dish we had had at the cafeteria at Centerpoint Medical Center in Independence, MO. This one nailed it. The original dish we had didn't have the red pepper flakes, so I didn't add them. I certainly will next time. Thanks, Olive, for the wonderful contribution!