Swiss Chard with Cannellini Beans and Tomatoes

If you want a little spicy heat, add some crushed red pepper flakes to taste when sauteing the shallot and garlic.

Ingredients:

• 2 Tbsp. extra virgin olive oil
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• 1 large shallot, chopped
• 1 Tbsp. minced garlic
• 1 (15 oz.) can cannelloni (white kidney) beans, drained
• salt and pepper, to taste
• 1 large bunch red Swiss chard, stems removed, rinsed and chopped
• 2 large tomatoes, sliced and quartered
• 1/2 lemon, juiced

Directions:

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 Ann from Richland, WA