Swiss Chard with Cannellini Beans and Caramelized Onions

Cut the large leaves of the swiss chard off and leave the baby leaves to grow more.

Wash the swiss chard and strip the leaves off the stems.

Chop the stems for soup stock or stir-fry, if desired.

Roll the swiss chard leaves in batches and cut them into strips.

Cut the ends off the onion and cut it in half, then peel it.

Dice the onion by not cutting all the way through, using a rocking motion with the knife.

Add oil to a pan and heat until it shimmers.

Add the diced onion to the pan and cook on low heat (setting 2 or 3) to caramelize, adding a little salt.

Stir the onions often for 20 to 30 minutes until they are caramelized and sweet.

Add dried cranberries to the caramelized onions and mix well.

Add the swiss chard ribbons to the pan and mix until wilted (about 30 seconds to 1 minute).

Add the cannellini beans and stir until heated through.

Add a little olive oil if the mixture seems too dry.

Equipment Needed

Spice Level:

Dietary

Allergens