1bunch Swiss Chard, stems and leaves separated; stems trimmed
1/4cup+ 2 tablespoons olive oil, divided
8clovesgarlic, 4 smashed and peeled and 4 peeled and minced
2tablespoonsapple cider vinegar
1/2teaspoonchili flakes
(1) 15.5 ounce can Cannellini beans
1cupwhite or brown rice or quinoa, cooked according to package instructions
Salt to taste
Instructions
Remove the stems from the chard leaves. Chop the stems in half lengthwise, then into 2 inch pieces. Roughly chop the leaves.
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and pancetta and cook for 4-5 minutes, or until crispy and golden brown. Carefully remove pancetta from the pan using a slotted spoon, and transfer to a paper towel lined plate; set aside.
Add another 2 tablespoons of olive to the skillet and keeping it over medium-high heat add the 4 smashed garlic cloves. Cook for 1-2 minutes, or until the garlic is a light golden brown, then remove and discard the garlic. Add the stems of the chard to the garlic oil, sprinkle with a little salt, and cook for 5 minutes. Add the vinegar and cook for another 1-2 minutes, or until the stems are shiny and tender, then transfer to a clean plate.
Add remaining oil and garlic to the pan, cook for 1 minute, then add chili flakes and chard leaves. Cook for 1 minute, then add the beans, stems, and pancetta back to the pan. Cook for another minute, then toss in cooked rice/ quinoa, cooking for 1-2 minutes more before removing from heat. Add salt to taste, then serve at once.
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