If you want a little spicy heat, add some crushed red pepper flakes to taste when sauteing the shallot and garlic.
Heat olive oil in a large skillet, stir in shallot and garlic and cook, while stirring, until softened. Stir in cannelloni beans, season with salt and pepper and heat through.
Add chard to skillet and cook until wilted. Add tomatoes and heat through. Drizzle with lemon juice and serve.
By Deeli from Richland, WA
Hi Deelie, I am amazed that people eat swiss chard with anything! Keep up the good work. You'll eventually get Americans to eat more healthily.
Here is a side note if you garden. This stuff grows so fast that you could have it everyday and you would never get it all gone. At least that is the case in Iowa. Sounds so good Deeli! I have a new recipe now to use up some of the chard for next summer.