One Pot Rainbow Chard and Beans

​Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic minced 
• 1 shallot minced
• ⅛ teaspoon salt
• pinch crushed red pepper or chili flakes or more-according to taste
• 1 bunch rainbow chard about 1 pound, stems chopped ¼-inch , leaves cut into 1-inch pieces, separated
• 15 ounces canned white beans any variety, drained 
• 1 teaspoon white wine vinegar
• olive oil for drizzling

Instructions

• In a large pan heat 2 tablespoons of olive oil over medium-low heat.
• Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent. 
• Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
• Season with salt and a pinch of chili flakes
• Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
• Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
• Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
• Stir in the white wine vinegar.
• Taste and adjust for seasonings.
• Place on serving dish and drizzle with olive oil.