Sautéed Swiss Chard with White Beans and Crispy Capers
This vibrant Mediterranean dish combines tender sautéed Swiss chard with creamy cannellini beans and salty crispy capers for a protein-packed vegetarian meal. Perfect for spring, it's ready in under 30 minutes and bursting with bright, fresh flavors.
Ingredients
- 2 large bunches Swiss chard (about 700g), stems and leaves separated
- 2 cans (400g each) cannellini beans, drained and rinsed
- 4 tablespoons extra virgin olive oil, divided
- 3 tablespoons capers, drained and patted dry
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 medium lemon, zested and juiced
- 1/2 cup vegetable stock
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Wash the Swiss chard thoroughly. Slice the stems into 1cm pieces and roughly chop the leaves, keeping them separate.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the capers and fry for 3-4 minutes until crispy and golden. Remove with a slotted spoon and set aside on paper towels.
Reduce heat to medium and add the remaining 2 tablespoons of olive oil to the same skillet. Add the sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
Add the Swiss chard stems and cook for 3-4 minutes until they begin to soften.
Add the Swiss chard leaves in batches, stirring until wilted, about 3 minutes total.
Add the cannellini beans and vegetable stock. Stir gently and cook for 5-6 minutes until the beans are heated through and the liquid has reduced slightly.
Remove from heat and stir in the lemon zest, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
Transfer to a serving dish and top with the crispy capers and fresh parsley. Drizzle with extra olive oil if desired and serve warm.
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