Looking for a quick Spring side dish to spruce up your Easter Dinner this weekend? Try this! It is simple, healthy and quick!
2 pounds Swiss chard
3 Tablespoons olive oil
2 cloves garlic
1 small onion sliced
15.5 ounces Cannellini or Great Northern beans, drained and rinsed
Salt and black pepper
For the vinaigrette:
1/4 cup apple cider vinegar
1 tsp dijon mustard
1 tbsp honey
1 tbsp olive oil
Wash Swiss chard to remove dirt and sand
In a large skillet over medium heat; add olive oil. Saute onion until translucent, approximately 5 minutes.
Cut the chard leaves and stems into 1 inch strips. Add to skillet. Once leaves are wilted, remove from pan and set aside.
Add drained and rinsed cannellini beans and garlic; stirring constantly for 30 seconds (be careful not to burn garlic).
Season with salt and pepper. Remove from heat and place on serving dish.
In a small mixing bowl, prepare the vinaigrette by whisking vinegar, mustard, honey and olive oil together.
Pour vinaigrette over the sauted chard and beans.