Chard and Cannellini Beans

My daughter Emily reminded me that last year I made a great dish that used Swiss Chard. (She remembered it with great fondness and is hoping that I'll use the new batch of chard that came in the box this week to recreate the dish). Do you have any chard that you don't know how to cook? Try this...

Chard and Cannellini Beans

- 1 large bunch of chard (green or swiss)
- 1 15-oz can of cannellini (white) beans
- 2 tbsp olive oil
- 1 clove of garlic, sliced thinly
- crushed red pepper flakes (from ¼ tsp to ½ tsp - depending on your taste)
- salt and pepper

Wash chard well and trim the very ends of the stalks off. Slice stalks into ½ inch pieces, and chop leaves into large pieces. Boil about a cup of water in a pot. Add chard, cover and cook for about 5 minutes until wilted and reduced to about a tenth the size. Drain. In a skillet, heat the olive oil. Add garlic and red pepper flakes and cook until fragrant. Meanwhile, drain and rinse the beans. Add the chard to the garlic and oil and gently sauté for a few minutes. Add the beans, salt and pepper, and cook for a few minutes more, until beans are heated through and flavors are blended. Serve as a topping for pasta or as a side dish.

Makes 4 servings. Per serving - 230 calories, 7 g fat, 8 g fiber.