Go Back
–+ servings
white-beans-and-swiss-chard-sauté-pan-stove

No Oil Sauteed White Beans and Swiss Chard Greens

Print Recipe Pin Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course, Side Dish
Cuisine: American, Italian
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium leek
  • 4 cloves garlic
  • 4 cups lacinato kale
  • 5 lg leaves rainbow swiss chard
  • 1 15oz canellini beans - or 2 cups of cooked beans
  • 1 tbsp vegetable bouillon - preferably low sodium
  • 1 1/2 cups filtered water
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1/4 cup nutritional yeast
  • salt & pepper to taste - preferably low sodium salt
  • vegan parmesan cheese (optional)

Equipment

Method
 

PREPARATION:
  1. Wash and dry leek, then finely chop. Last, rinse to remove any remaining dirt and debris. Set aside.
  2. Peel and mince garlic. Set aside.
  3. Wash, dry, and destem kale. Then cut into small bite-sized pieces. Set aside.
  4. Wash, dry, and destem chard. Then cut into small bite-sized pieces, including the stems. Set aside.
  5. Drain and rinse beans. Set aside.
  6. Mix the vegetable bouillon into the water. Stir until mostly dissolved. Set aside.
COOKING INSTRUCTIONS:
  1. Set stovetop heat to medium-high and allow sauté pan to heat up. Add 1/4 cup of filtered water and allow to heat up again.
  2. Add the chopped leek to your pan, and sauté until just beginning to get translucent. Approximately 5 minutes.
  3. Add the minced garlic and stir frequently for about 1 minute to bring out its flavor and prevent burning.
  4. Quickly add the herbs and stir for another minute to bring out the flavors of the herbs.
  5. Add the bouillon water mixture and apple cider vinegar. Stir to combine.
  6. Add the kale and chard and stir to combine. Allow the sauté to simmer for several minutes until the greens have started to wilt. Approximately 5 minutes.
  7. Add the cannellini beans and stir thoroughly.
  8. Turn the heat down to low, and cover with a small opening to allow the release of some but not all of the steam.
  9. Let simmer for approximately 10 minutes or until everything is heated thoroughly.
  10. Once heated thoroughly, remove the pan from the heat and, using the immersion blender, blend about one-half of the sauté mixture.
    NOTE: If you are using a regular blender, carefully pour about one-half of the mixture into the blender and slowly blend it up being careful not to spill and burn yourself.
    Pour the blended mixture back into the pan with the rest of the sauté mixture.
  11. Add the nutritional yeast, and salt and pepper to taste.
    NOTE: If desired, feel free to add more apple cider vinegar.
SERVING:
  1. Serve this sauté in beautiful serving bowls (I like to use wooden bowls) and top with additional nutrition yeast and/or vegan parmesan cheese.
    ENJOY!

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 7gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.02gSodium: 652mgPotassium: 190mgFiber: 2gSugar: 1gVitamin A: 2551IUVitamin C: 24mgCalcium: 78mgIron: 1mg

Notes

  • It is important to rinse the chopped leek thoroughly because sometimes there can be remaining dirt deep within the leek layers. I will rinse the leek twice - once before I chop and once afterward.
  • If you prefer to use baby kale instead of dinosaur kale, that is perfectly fine. Or if you prefer to swap out the kale for spinach or some other green - great!
  • If you cannot find rainbow chard, green chard will also work just fine.
  • Should you decide to use dry cannellini beans, don't forget to prepare ahead of time by soaking and cooking them. Or use an instant pot to get it done even quicker.
  • You can also swap out the cannellini beans for any type of bean you prefer. I think white beans make this dish smooth, creamy, and tasty but black beans would also be just lovely. Honestly, whichever bean you eat is the one you should use! ;-)
  • You can also use vegetable broth instead of the bouillon. I prefer bouillons because you can manage the intensity of the broth better but if you have found an already made vegetable broth that you like, then go for it! I would prefer it to be a low-sodium vegetable broth for health purposes.
  • Instead of apple cider vinegar, you can also use lemon juice. I have used both and they are equally just right.
  • If you are not 100% plant-based or would prefer to use a different cheese to top off this sauté, please do so.

Tried this recipe?

Mention @upsidelane or tag #upsidelane!