I added the Swiss Chard to this traditional escarole and beans dish because it’s in season during fall. That means it tastes great and has more nutrition. It’s also an easy way to get my kids to eat chard, which can be bitter (the escarole mellows it out).
Quick Tip- I prepared everything in one pot of water, skipping the sauteing step. I think it tastes just as good.
What You’ll Need
escarole, 2 bunches
Swiss chard, 1 bunch
beans, 1 can (I used navy beans)
garlic, 5 cloves
olive oil, extra virgin
- Smash and peel the garlic, and coarsely chop the onions.
- Fill a large pot with water, add the garlic and onion, and bring to a boil.
- Coarsely chop and clean the escarole and chard. (I use a salad spinner)
- When the water is boiling add 3-4 tablespoons of salt, and the escarole and chard. Cook for 2-3 minutes.
- Drain in a colander, transfer to a bowl, add the beans, drizzle with oil and sprinkle lightly with salt (the water was salted).