| Preparation time | 10 min |
| Cooking Time | 15 min |
| Ready In | 25 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
 large bunch of chard (any type)2 tbsp extra virgin olive oil5 large cloves of garlic, sliced½ tsp sea salt¼ tsp pepper½ tsp red pepper flakes or Aleppo pepper (optional)1- 15oz can of cannellini beans, rinsed and drained1 tsp red wine vinegar or apple cider vinegar
Directions
- Wash the chard well and chop the leaves into large pieces, and the stem into smaller pieces and. Keep them separated
- Heat the olive oil in a large deep skillet over medium heat. Add the chopped garlic and cook for 2 minutes, making sure it doesn't burn
- Add the chopped chard stems and cook for 2-3 minutes, stirring frequently
- Add the leaves, toss well and cook until it starts to wilt about, 6 minutes. Season with salt, pepper, and red pepper flakes (if using)
- Add the cannellini beans. Gently mix well together and continue to cook for 4-5 minutes, until the beans are hot
- Add the vinegar and cook for an additional 3-5 minutes