This hearty, healthy winter recipe fills you up without being too heavy or fattening. Sautéing the chard stems along with the onion adds extra flavor and crunch and you don’t waste any of the chard. Once you add the chard leaves, beans, and broth, it only needs a few minutes to finish cooking; a final splash of white wine vinegar makes the flavors pop. Serve this easy side dish alongside a simple pork loin.
What to buy: Swiss chard comes in many varieties and colors including rainbow chard, which is not a variety itself but a mixture of various colors. Any type of Swiss chard will work in this recipe.
Cannellini beans are sometimes labeled as white kidney beans, in case you’re having trouble finding them. If you don’t want to use canned beans, substitute with 6 cups of cooked beans.