Sautéed Rainbow chard (Italian style) and cannellini beans is an easy, delicious and nutritious recipe you can serve as side or even as a main dish. Greens and beans is perfect on its own, with pasta, or even as a stew. The possibilities are endless!
If you like this recipe you might like my Italian Broccoli Rabe or try next my Easy Pasta with Rapini.
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Jump To
- 💖Why we love rainbow Swiss chard
- What is greens and beans?
- 🛒 Ingredients in rainbow chard sautéed
- Equipment you need to make this recipe
- 🍽️ How to cook Swiss chard
- What are cannelini beans?
- Types of Swiss chard
- What to serve with rainbow chard recipe
- 🫙 Leftover and Storing red chard
- 📃 Substitutions & Variations
- ☑️ Our Top Tips for sautéed rainbow chard
- ❓ FAQ'S
- Some other recipes you'll love:
- 📖 Recipe
- Sautéed Rainbow Chard (Italian Style)
One of the first recipes I learned to cook from my Italian mother-in-law was her Calabrian greens and beans. She makes them all the time, and my in-laws use the vegetables that grown in their garden. The flavors are unbelievable!
This rainbow chard recipe is a simple yet elegant way to enjoy one of my favorite leafy greens. One of the best things about this recipe is that it's made all in one pot! You can use a large skillet or a Dutch oven.
The vibrant chard leaves and crunchy chard stems are sautéed with exra-virgin olive oil, garlic cloves, a touch of ground black pepper, and a pinch of red pepper flakes, creating a dish that's packed with flavor and nutrition. My mother-in-law uses fresh Calabrian olive oil and her own red peppers.
Whether you're a fan of Swiss chard or new to cooking with it, this dish is a delightful introduction to its earthy, slightly sweet taste.
What I love most about this sautéed Swiss chard recipe is its versatility. It's naturally gluten-free and fits perfectly into a vegan/vegetarian diet. Ready in just minutes over medium heat, it's a quick and easy way to elevate your weeknight meals or impress dinner guests. It's a perfect side dish for any meal or even a light main course when paired with crusty bread or a bowl of warm soup.
The way I'm sharing the recipe is as a side dish. But you could even serve this as a pasta dish, or even as a greens and bean stew. The possibilities are endless!
💖Why we love rainbow Swiss chard
- Simple and Quick: This dish comes together in under 20 minutes, perfect for busy weeknights.
- Nutrient-Packed: Rainbow chard is loaded with vitamins, minerals, and antioxidants, making it as healthy as it is tasty.
- Bold Italian Flavors: The combination of olive oil, garlic cloves, and red pepper flakes brings delicious aromatic flavor to every bite.
- Naturally Gluten-Free: If you're searching for a clean eating option or ideal for anyone with dietary restrictions.
- Versatile Side or Main: Works beautifully as a side dish or a light main with minimal effort.
What is greens and beans?
You maybe have heard of greens and beans, and that is another name for this Swiss chard and cannelini bean recipe. Greens and beans is a simple, hearty dish made with leafy greens and legumes, often inspired by Italian or Mediterranean cuisine. The main components typically include:
- Greens: Common choices are escarole, kale, spinach, Swiss chard, or collard greens. These add a slightly bitter, earthy flavor.
- Beans: Canned or cooked white beans like cannellini, great northern, or navy beans provide creaminess and protein. When you use canned, you just need to rinse out the beans. If you use fresh, you have to soak them the night before.
The greens and beans are usually sautéed with olive oil, garlic, and seasonings, and you can enhance the flavors with ingredients like red pepper flakes lemon juice, or even a little bit of broth. It could be served as a side dish, a light main, or over crusty bread or pasta for a more filling meal. This dish is beloved for its simplicity, nutritional value, and comforting flavors.
🛒 Ingredients in rainbow chard sautéed
- Extra-virgin olive oil: Adds a rich, fruity base flavor and helps sauté the ingredients evenly. I always suggest to use a really good quality olive oil.
- Garlic (Minced or Grated): Provides an aromatic, savory foundation for the dish.
- Sea salt: Enhances the natural flavors of the chard and other ingredients.
- Rainbow chard: The star of the dish, offering vibrant color, earthy flavor, and nutritional value.
- Canned white beans (any variety): Adds creaminess, protein, and a hearty texture to the dish. You could even leave out the beans, and only cook up the chard.
- White wine vinegar: Provides a tangy brightness that balances the richness of the olive oil and garlic.
Equipment you need to make this recipe
- Cutting board: I do like my bamboo board or I use my plastic cutting board. Use whichever type of cutting board you have on hand.
- Sharp knife: You'll need a small sharp knife to cut the garlic.
- Large skillet: Use a 10.25″ skillet or a Le Creuset Skillet.
- Wooden spoon: You'll need a big enough spoon to stir it while it's cooking.
🍽️ How to cook Swiss chard
Here is how to make this red chard recipe with beans (the full recipe is below!):
Gather your ingredients. There aren't that many, so it's best to have them ready to go!
- Step 1: Heat the oil and soften the garlic. You don't want the garlic to brown, so keep an eye on it.
- Step 2: If your stems are very thick, you'll need to cook those first to begin to soften them. The leaves cook up much quicker! Add in a little water while it's cooking.
- Step 3: Once the stems are softened, add in the leaves. Stir while it's cooking. Season with salt, pepper, hot pepper flakes (if you're using).
- Step 4: Add in the vinegar, or freshly squeezed lemon juice.
- Step 5: Serve and enjoy! Drizzle on some more extra-virgin olive oil when serving, if you like!
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
What are cannelini beans?
Cannellini beans are a delicious type of Italian white bean. Cannelini beans are known for their creamy texture when they are cooked up. You can find them at most markets canned or fresh.
These Italian beans (that are also called white kidney beans) are perfect to make dips, soups, stews, or when cooked with vegetables like this Swiss chard recipe.
Types of Swiss chard
Swiss chard comes in several varieties, and they are usually distinguished by the color of their stems and veins. Here are the main types:
- Rainbow Chard: A mix of chard varieties with vibrant stems in red, yellow, orange, pink, and white. It's visually striking and has the same mild, earthy flavor as other chard types.
- Red Chard: Features bright red or magenta stems and veins with dark green leaves. It has a slightly earthier taste than other varieties.
- White (Silver) Chard: The most traditional type of Swiss chard, with white stems and veins. It has a mild, slightly sweet flavor.
- Golden Chard: Characterized by yellow or golden stems and veins, this variety has a sweeter and milder flavor compared to red chard.
What to serve with rainbow chard recipe
Here is what to do with rainbow chard. Rainbow chard with beans is healthy comfort food and it goes really nicely with any protein, side dish, pasta, or bread.
- Spaghetti Aglio e Olio >>> One of my favorite pastas and it's really easy to make! The chard and beans would be really great on the side with this simple pasta.
- Chicken >>> My baked chicken legs are simple to make and delicious!
- Soup >>> Pair with a classic Italian soup like minestrone or lentil soup for a cozy meal.
- Steak >>> My really simple steak recipe is made with flavorful ingredients and goes perfectly with these greens!
- Mashed potatoes >>> Serve the greens and beans over the mashed potatoes or on the side. Or with some really easy steamed rice. I use my rice steamer that always cooks up the fluffiest rice.
- Crusty bread >>> Really delicious homemade bread goes so well with the chard! Or try this very easy psomi spitiko Greek bread.
- Risotto >>>My porcini mushroom risotto is absolutely delicious and would go really nicely with the vegetables.
- To stay low-carb, this would go nicely with zucchini or butternut squash noodles, or cauliflower rice.
🫙 Leftover and Storing red chard
- Refrigeration: Let the chard cool completely and then store leftover sautéed rainbow chard in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving.
- Freezing: Once it's cooled completely, freeze in a sealed container for up to 2 months. Thaw in the refrigerator overnight and reheat over medium heat.
📃 Substitutions & Variations
Variations
- Add Nuts or Seeds: Swap or add toasted pine nuts or slivered almonds for extra crunch and richness.
- Incorporate Cheese: Top with grated Parmigiano or crumbled feta for added creaminess and flavor.
- Include Protein: Toss in cooked sausage, pancetta, or grilled chicken for a heartier dish.
- Make It a Meal: Serve over cooked pasta, polenta, or rice to turn it into a complete meal.
- Make it zesty: Add lemon juice or zest at the end for a fresh, tangy twist.
Substitutions
- Rainbow Chard: Use Swiss chard, kale, or spinach if rainbow chard is unavailable. Spinach cooks up very quickly, so you'll have to adjust the cooking time accordingly.
- White Beans: Replace with chickpeas, cannellini beans, or lentils for a similar texture and protein boost.
- White Wine Vinegar: Swap with apple cider vinegar, lemon juice, or balsamic vinegar for a different flavor profile.
- Crushed Red Pepper: If you like a bit of spice, use a pinch of cayenne pepper, chili powder, or leave it out if you don't like spicy.
- Olive Oil: Substitute with avocado oil or coconut oil if preferred, though olive oil offers the best traditional flavor.
- Garlic: Try shallots or onion for a slightly sweeter and milder flavor.
☑️ Our Top Tips for sautéed rainbow chard
- Prep the Chard Properly: Separate the chard leaves from the stems. Chop the stems finely for even cooking, as they take longer to soften than the leaves.
- Don't Skimp on Olive Oil: Use high-quality extra virgin olive oil for a richer, authentic Italian flavor.
- Adjust Heat Levels: Start with a pinch of crushed red pepper and add more to taste if you prefer a spicier dish. Leave out if you don't like it spicy!
- Rinse and Drain Beans Well: If using canned white beans, rinse and drain them thoroughly to remove excess sodium.
- Cook Stems First: Sauté the chard stems for a few minutes before adding the leaves to make sure they are tender.
- Use Fresh Garlic: Freshly minced or grated garlic delivers the best flavor; avoid jarred substitutes if possible. The store-bought jar garlic won't have the same flavor as fresh garlic.
- Deglaze with Vinegar: Add the white wine vinegar at the end of cooking to brighten the dish and balance the flavors. Or use fresh lemon juice.
- Don't Overcook the Leaves: Cook the chard leaves just until wilted to preserve their vibrant color and nutrients.
- Season Gradually: Add sea salt in stages and taste as you go to avoid over-seasoning. You really won't need much salt, but add it in to your taste.
- Serve Immediately: This dish is best enjoyed when it's just cooked, as the chard retains its texture and the flavors are freshest. But I even enjoy this dish when it's room temperature.
❓ FAQ'S
Sautéed Swiss chard is a dish made by cooking the chard leaves and stems in olive oil, often with garlic and seasonings, until tender. It's a nutritious and flavorful side dish.
Sautéed chard has a mildly earthy, slightly sweet flavor with a hint of bitterness, especially in the stems. Cooking mellows the bitterness and enhances its natural sweetness, making it tender and flavorful.
To reduce bitterness, blanch the chard in boiling water for 1-2 minutes before sautéing, or balance the flavor with ingredients like garlic, olive oil, lemon juice, or vinegar.
Separate the leaves from the stems. Chop the stems into small pieces and the leaves into larger strips or ribbons, as the stems take longer to cook than the tender leaves.
Rainbow chard is best enjoyed sautéed, added to soups or stir-fries, or used as a filling for quiches and frittatas. Sautéing with garlic and olive oil is a quick and flavorful option.
Sautéed rainbow chard is a simple dish where the vibrant leaves and stems are cooked in olive oil, often with garlic and seasonings, creating a healthy and flavorful side dish.
Yes, rainbow chard is very versatile and can be sautéed, steamed, braised, or added to soups and casseroles.
Absolutely! Sautéing is one of the easiest and most flavorful ways to cook rainbow chard. It softens the leaves, tenderizes the stems, and brings out the natural sweetness.
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📖 Recipe
Sautéed Rainbow Chard (Italian Style)
Equipment
Ingredients
- 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
Instructions
- Cook garlic: Heat a large skillet with the extra-virgin olive oil over medium heat. Add the garlic and sauté, stirring frequently, until fragrant, about 1 minute.
- Cook chard stems: Next, add the chopped chard stems and cook for 3-4 minutes, or until they begin to soften. Season with salt, a pinch of chili flakes, and pepper to taste.
- Cook the leaves: Stir in the chopped chard leaves, increase the heat to medium-high. Cook, stirring often with a large spoon, until tender (about 5-7 minutes). Add in a bit of water and lower the heat if needed, while cooking.
- Add beans: Add the white beans and cook for 2-3 minutes, just until heated through.
- Add vinegar: Stir in the white wine vinegar or fresh lemon juice, and taste to adjust the seasonings as needed.
- Add spice: Add a generous pinch of crushed red pepper if you like it a little spicy.
- Serve: Drizzle on a little bit of extra-virgin olive oil, if you like. Serve hot as a side dish. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Chard: It doesn't matter what sort of chard you choose to use for the recipe. Be sure to select fresh chard. The leaves will be bright and the stems will even look vibrant.
- Cook separately: The stems are thicker and will need a bit more to soften up, so cook those first. The leaves will cook up quicker, and only need few minutes towards the end.
- Garlic: Use as much or little garlic, as you prefer. You can even use shallots in place of the garlic.
- Beans: Cannelini beans are perfect for this. Use any white bean variety. You could even use chick peas. Look for low-sodium beans. I rinse and drain my beans so that it's not salty. If you have extra time, you could even use dried beans that you soak and cook up.
- Water or broth: These greens and beans would be great served with pasta. If you like, add in some extra water or even low-sodium broth (or your own homemade broth)and it will be delicious served with pasta.
This was the perfect side dish and the flavors were on point!
This rainbow chard was a delicious side dish for our baked chicken last night. So easy to make and tasted great!
Such a good recipe. I love greens, and these are excellent. Nice colors.
I didn't know how to cook rainbow chard so this recipe came in handy! It worked great and I will be making it again.
This Sauteed rainbow chard with beans was such an easy and satisfying side! I love how few ingredients it has and yet so much flavor!
Buongiorno ! Yall , have seen cooking Chard for years. never added vinegar before Hmmmm picking peppermint chard bareese chard lusious chard green n red chard Diss Morning. will try a bit of Vinegar.
Hi Joseph- ENJOY!
My nana makes greens and beans all the time! I added some extra hot pepper to it because we like it spicy and ate it with some toasted bread chunks. WOW! Just like my nana makes it!