Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
1 large bunch Swiss chard (1 pound), washed, stems separated and thinly sliced, leaves roughly chopped
Kosher salt and freshly ground pepper
1 1/2 cups cooked beans, or 1 can (15 ounces) beans, drained and rinsed, plus 1/2 cup bean-cooking liquid or water
Lemon wedges and toasted sliced rustic bread, for serving
Preparation
In a large skillet, heat oil and garlic over medium until garlic begins to sizzle, about 1 minute. Add chard stems and season with salt. Cook, stirring, until crisp-tender, 5 to 6 minutes.
Add chard leaves, cover, and cook, tossing once, until bright green and just tender, about 3 minutes.
Add beans and cooking liquid; simmer until heated through, about 30 seconds. Season to taste, drizzle with oil, and squeeze with lemon before serving over toast.
