My daughter made this for us last night and it was wonderful. It has a nice degree of heat from the black pepper, red pepper, and garlic. We had this as a side to salmon and couscous. The chard and beans were a great contrast to the milder salmon and couscous. Yummy supper!
The photo is of soup that you can make with the same ingredients. Just add some chicken broth and carrots, tomatoes, and other vegetables you like.
Swiss Chard and White Bean Saute
1 pound bag Swiss chard
2 teaspoons extra-virgin olive oil
1/4 cup finely chopped red onion
1 15-ounce can cannellini beans, rinsed and drained
1/4 teaspoon black pepper
2 teaspoons lemon juice
1 teaspoon grated lemon rind
1/4 teaspoon salt
1/2 teaspoon crushed red pepper
4 teaspoons minced garlic
Heat oil in a Dutch oven over medium-high heat. Gradually add Swiss chard and cook 1 minute. Add 1/4 cup water; cover. Cook for 30 seconds and then uncover. Add minced garlic, crushed red pepper, salt, and beans. Cook for 2 minutes. Add grated lemon rind, lemon juice, and black pepper.
Adapted from Cooking Light