Rainbow Swiss Chard, Spinach & Cannellini Bean Bake

By • January 26, 2014 2 Comments

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Author Notes: This easy, hearty dish packed with nutrients is a winning combination of "good for you greens" and "full of fiber beans"! It is a variation of a dish from Northern Greece, called "horta me fasolia" (Greens with Beans), where only spinach and "Giant" beans ( a cousin of butter beans) are used. In my version, I substitute the Greek beans with easier-to-find cannellini beans and add Rainbow Swiss Chard to the spinach. The addition of aromatics like fresh dill, spring onions and lemon juice, round out the flavor profile and the result is a delicious, one-dish comfort meal or side!
It is traditionally served with a generous drizzle of your best, finishing, extra virgin olive oil and topped with a generous dollop of creamy Greek yogurt or crumbled Greek Feta cheese, alongside some crusty bread.
Tip: If you do not want to cook dried beans, you can substitute them with good quality canned cannellini beans, rinsed well and drained.
Marilena | marilenaskitchen


Serves 6

  • 16 ounces Rainbow Swiss Chard & Baby Spinach (half & half)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 small white onion
  • 1 bunch spring onions
  • 1/2 bunch fresh dill
  • 3 cups cannellini beans, cooked
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup Extra Virgin Olive Oil
  • 1 medium lemon
  1. Preheat the oven to 350F. Wash well and trim your Rainbow Chard and Spinach. Chop the greens in 1" pieces and set aside.
  2. Chop the white onion and the spring onions and place them in a 13" x 9" glass Pyrex or ceramic baking dish. Drizzle with 1/4 cup of olive oil and place in the preheated oven. Cook for about 10 minutes or until the onions become golden brown.
  3. Carefully remove the dish from the oven and add the prepared greens, along with 1 cup of hot water. Stir well to coat and bake for 20 minutes or until the greens are wilted. Remove from the oven and mix in the cooked beans (canned, rinsed and drained are ok as a substitute) and the minced dill. Season with salt and pepper drizzle with the rest of the olive oil and return to the oven.
  4. Cook for another half an hour or so, making sure that there is enough liquid in the dish (i.e., so that the greens are not dried out). During this time, every now and then press down with the back of a spoon the greens so they are almost immersed in the cooking liquid. When done, there should be only a little liquid (about half a cup) left in the baking dish. Taste and adjust the seasoning. Remove from the oven and drizzle with the lemon juice. Allow to cool down before serving. You can serve this as a side, with some simple grilled fish or meat, or on its own as a vegetarian dish entree.

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