Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 lb Swiss chard, stems removed and diced, leaves roughly chopped
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup vegetable broth, low-sodium
  • 1/2 cup diced canned tomatoes
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Separate the Swiss chard stems from the leafy greens. Dice the stems into small, 1/4-inch pieces and roughly chop the leaves into 2-inch ribbons.
  2. Heat olive oil over medium heat. Add diced onion and chard stems; sauté for 5–7 minutes until onions are translucent and stems are golden-brown. Stir in minced garlic and oregano, cooking for 60 seconds.
  3. Stir in the drained cannellini beans and diced tomatoes, then pour in the vegetable broth. Use the back of a spoon to lightly smash about 10% of the beans to thicken the sauce. Simmer for 5 minutes.
  4. Fold in the chopped chard leaves in batches, stirring gently until the leaves collapse and turn vibrant emerald, approximately 3–4 minutes.
  5. Remove the pan from the heat. Stir in the lemon juice, salt, and black pepper. Garnish with fresh parsley before serving.