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, or to taste

½ teaspoon crushed black pepper (optional)

Pinch crushed red pepper (optional)

15 ounces canned white beans (such as cannellini), rinsed and drained

1 teaspoon white wine vinegar

Cook Mode Prevent your screen from going dark

Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Stir in chopped chard stems and cook 3–4 minutes. Season with salt, pepper, and chili flakes if using.
Add chard leaves, raise heat to medium-high, and cook 5–7 minutes until tender, adding a splash of water if needed.
Stir in beans and cook for 2–3 minutes until warmed through.
Finish with white wine vinegar, adjust seasoning, and add extra chili flakes if desired.
Serve hot with a drizzle of olive oil on top.

Swap rainbow chard with Swiss chard or spinach.

Add sun-dried tomatoes or olives for more flavor.

Make it heartier by serving over pasta, polenta, or rice.

Lemon juice can replace vinegar for a fresh brightness.

Best enjoyed fresh, but keeps in the fridge up to 3 days.