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.


  • 2 Tbsp. extra virgin olive oil
  • 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
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  • 2 large tomatoes, sliced and quartered
  • 1/2 lemon, juiced


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

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December 11, 20100 found this helpful

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.

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December 12, 20100 found this helpful

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.

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