Garlicky or Not Chard and White Beans with Caramelized Onions
Transform humble pantry staples into a vibrant, nutrient-packed dish with this recipe for Garlicky (or Not) Chard and White Beans with Caramelized Onions. Sweet, golden onions are the flavorful base, simmered to perfection before mingling with tender Swiss chard, creamy white beans, and a hint of citrusy brightness from fresh lemon juice. Customize the flavor profile by opting for garlicky boldness or keeping it subtle with fragrant caramelization alone. A dash of optional red pepper flakes adds just the right amount of heat for spice lovers. Perfect as a hearty side or a light main course, this wholesome, vegetarian recipe is ready in just 40 minutes and pairs beautifully with crusty bread for a satisfying meal.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 large yellow onion
- 1 teaspoon salt
- 2 cloves garlic (optional)
- 1 bunch Swiss chard
- 0.5 teaspoon ground black pepper
- 2 cups cooked white beans (such as cannellini or navy beans)
- 0.25 cup vegetable broth (or water)
- 0.25 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Thinly slice the onions and add them to the skillet with a pinch of salt. Cook, stirring occasionally, for 15-20 minutes, until the onions are golden brown and caramelized. If they start to stick, add a splash of water to deglaze the pan.
Mince the garlic (if using) and set it aside.
While the onions cook, wash the Swiss chard thoroughly. Separate the stems from the leaves. Chop the stems into small pieces and roughly chop the leaves. Keep them separate as they cook at different rates.
Once the onions are caramelized, push them to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty side and, if using, sauté the minced garlic for 30 seconds until fragrant.
Stir in the chopped chard stems and cook for 3-4 minutes, until slightly softened.
Add the chard leaves to the skillet, sprinkle with black pepper, and cook for another 2-3 minutes, stirring occasionally, until the leaves are wilted.
Stir in the white beans and vegetable broth. If you like a bit of heat, add red pepper flakes at this stage. Simmer for 5 minutes to allow the flavors to meld.
Remove the skillet from the heat and stir in the lemon juice for brightness.
Taste and adjust seasoning with additional salt or pepper if needed. Serve warm as a side dish or a light main course with crusty bread.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 4.8 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
