Braised White Beans with Chard

Ingredients

• 8 servings pepper black freshly ground
• 60 ounce cannellini beans drained and rinsed canned
• 5 medium garlic clove finely chopped
• 1 tablespoon kosher salt as needed plus more
• 1.5 cups chicken broth low-sodium
• 0.3 cup olive oil 
• 0.3 cup parsley fresh italian coarsely chopped
• 1 pound swiss chard 
• 1 tablespoon citrus champagne vinegar 
• 1 medium onion yellow

Equipment

• bowl
• dutch oven

Directions

1. Trim the ends from the chard stems and discard.
2. Cut off the stems at the base of the leaves and slice crosswise into 1/4-inch pieces; place in a small bowl and set aside. Stack the leaves and cut them into bite-size pieces; set aside.
3. Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium heat until shimmering.
4. Add the reserved chard stems, onion, and garlic and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 8 minutes.
5. Add the chard leaves, beans, broth, and measured salt. Cook, stirring occasionally, until the leaves are wilted and the mixture has come to a simmer. Continue to simmer, stirring occasionally, until the chard is tender and the broth has thickened slightly, about 5 minutes more.
6. Remove from the heat and stir in the parsley and vinegar. Taste and season with salt and pepper as needed.