Description
A comforting and flavorful Italian‑style beans and greens dish, combining tender leafy chard (or escarole) with creamy cannellini beans in garlicky olive oil—perfect as a meatless meal, pasta sauce, or hearty soup.
Ingredients
1 lb (about 450 g) Swiss chard (or escarole), chopped
2 × 15 oz (400 g) cans cannellini beans, drained
¼ cup extra‑virgin olive oil
6 garlic cloves, peeled and chopped
¼ tsp red pepper flakes (adjust to taste)
Salt and freshly ground black pepper, to taste
⅓ cup chicken broth (or vegetable broth), plus more if needed
Instructions
Bring a large saucepan of salted water to a boil. Add the chopped greens and cook for about 3–5 minutes, until wilted. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped garlic and red pepper flakes; cook until garlic just begins to turn golden.
Add the cooked greens to the skillet and sauté for about 5 minutes, tossing to coat in the garlic‑oil mixture.
Stir in the drained beans and cook together for 5–10 minutes until flavors combine.
Add chicken (or vegetable) broth and bring to a gentle simmer. Adjust seasonings with salt and pepper, and add more broth if you’d like a soupier texture.
Serve hot with a drizzle of olive oil, extra red pepper flakes, and grated Pecorino Romano or Parmesan cheese, if desired
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main course
