Sautéed Rainbow Chard (Italian Style)

 

Why You’ll Love This Recipe

I like this recipe because it’s versatile—I can serve it as a side, over pasta, with crusty bread, or even as a light main dish. The rainbow chard makes it colorful and vibrant, while the beans add protein and creaminess. It’s quick to prepare, wholesome, and full of Italian flavors that always remind me of rustic home cooking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 Tablespoons extra-virgin olive oil plus more for serving
2 cloves garlic minced or grated
1 bunch rainbow chard about 1 pound stems chopped ¼-inch, leaves cut into 1-inch pieces, separated
¼ teaspoon salt adjust to your taste
½ teaspoon crushed black pepper optional
pinch crushed red pepper optional
15 ounces canned white beans rinsed and drained (I used cannelini, can use any variety)
1 teaspoon white wine vinegar

Directions

1. I heat olive oil in a large skillet over medium heat, then add the garlic and sauté for about 1 minute until fragrant.
2. I stir in the chopped chard stems and cook for 3–4 minutes, seasoning with salt, pepper, and a pinch of chili flakes.
3. I add the chopped chard leaves, raise the heat to medium-high, and cook for 5–7 minutes until tender, adding a splash of water if needed.
4. I stir in the beans and cook for 2–3 minutes until warmed through.
5. I finish with a splash of white wine vinegar, adjust the seasoning, and add crushed red pepper if I want extra spice.
6. I serve hot with a drizzle of olive oil on top.

Servings and Timing

This recipe makes 4 servings. Prep time is 5 minutes, cook time is 10 minutes, and total time is 14 minutes. Each serving has about 186 kcal.

Variations

Sometimes I use Swiss chard or spinach instead of rainbow chard. For extra flavor, I add chopped sun-dried tomatoes or olives. If I want a more filling dish, I toss the mixture with pasta or spoon it over polenta. A squeeze of lemon instead of vinegar also adds a refreshing brightness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat with a splash of water or olive oil until heated through. Freezing isn’t ideal because the greens lose their texture.

FAQs

Can I make this recipe with dried beans?

Yes, I cook dried beans until tender and use them instead of canned for a richer flavor.

Do I need to remove the chard stems?

No, I chop and cook them first since they take longer to soften, and they add great texture.

Can I use lemon juice instead of vinegar?

Yes, fresh lemon juice works perfectly and gives a bright flavor.

Is this dish vegan?

Yes, it’s naturally vegan since it uses only plant-based ingredients.

Can I add protein to make it a main meal?

Yes, I sometimes add grilled chicken, sausage, or even shrimp for a heartier dish.

How can I make it spicier?

I add more crushed red pepper or a pinch of chili flakes while cooking the stems.

Can I make this ahead of time?

Yes, I prepare it a day ahead and reheat it gently on the stove before serving.

What can I serve with this dish?

I enjoy it with pasta, rice, crusty bread, or as part of an antipasto spread.

Can I use different beans?

Yes, navy beans, chickpeas, or butter beans also work well.

Why add vinegar at the end?

The vinegar balances the richness of the beans and greens, brightening the flavor.

Conclusion

I love how this sautéed rainbow chard with cannellini beans comes together so quickly while delivering bold, comforting flavors. It’s nourishing, versatile, and a recipe I reach for when I want something wholesome and delicious with minimal effort.

---

Print