Traditional Swiss Chard and Beans from Vegweb Com
Elevate your weeknight menu with this comforting and nutrient-packed Traditional Swiss Chard and Beans recipe from VegWeb! This quick and wholesome dish stars tender Swiss chard, creamy white beans, and the fragrant undertone of sautéed garlic, all simmered in a light vegetable broth for an irresistible burst of flavor. A splash of tangy lemon juice and a hint of optional red pepper flakes add a zingy finish, while a sprinkle of Parmesan or nutritional yeast makes for the perfect garnish. Ready in just 30 minutes and brimming with plant-based protein and vibrant greens, this versatile recipe works beautifully as a hearty side or a complete vegetarian meal. Perfect for busy weeknights or a no-fuss dinner, this dish blends simplicity, healthfulness, and bold flavors in every bite. Keywords: Swiss chard and beans recipe, vegetarian dinner ideas, quick plant-based meals, VegWeb recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 bunch (about 8-10 leaves) Swiss chard
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 can (15 ounces) Canned white beans (such as cannellini or great northern beans)
- 0.3333 cup Vegetable broth
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Grated Parmesan or nutritional yeast (optional, for garnish)
Instructions
Thoroughly rinse the Swiss chard under cold water and pat it dry. Trim the stems and roughly chop both the stems and leaves, keeping them separate.
Peel and finely mince the garlic cloves.
Drain and rinse the canned white beans under cold water, then set them aside.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic to the hot oil and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the chopped Swiss chard stems to the pan and cook for 3-4 minutes until they begin to soften.
Stir in the Swiss chard leaves and cook for another 2-3 minutes, or until they wilt down.
Pour in the vegetable broth and add the drained white beans. Stir to combine and cook for 5-7 minutes, allowing the flavors to meld and the mixture to heat through.
Season with lemon juice, salt, black pepper, and crushed red pepper flakes (if desired). Adjust seasonings to taste.
Remove from heat and transfer the mixture to a serving dish. Sprinkle with grated Parmesan or nutritional yeast if using, and serve warm.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3203 mg | 139% | |
| Total Carbohydrate | 82.0 g | 30% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 6.8 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1860 mg | 40% | |
*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.
