Looking for a quick Spring side dish to spruce up your Easter Dinner this weekend? Try this! It is simple, healthy and quick!


  • 2 pounds Swiss chard
  • 3 Tablespoons olive oil
  • 2 cloves garlic
  • 1 small onion sliced
  • 15.5 ounces Cannellini or Great Northern beans, drained and rinsed
  • Salt and black pepper

For the vinaigrette:

  • 1/4 cup apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tbsp honey
  • 1 tbsp olive oil


  1. Wash Swiss chard to remove dirt and sand
  2. In a large skillet over medium heat; add olive oil. Saute onion until translucent, approximately 5 minutes.
  3. Cut the chard leaves and stems into 1 inch strips. Add to skillet. Once leaves are wilted, remove from pan and set aside.
  4. Add drained and rinsed cannellini beans and garlic; stirring constantly for 30 seconds (be careful not to burn garlic).
  5. Season with salt and pepper. Remove from heat and place on serving dish.
  6. In a small mixing bowl, prepare the vinaigrette by whisking vinegar, mustard, honey and olive oil together.
  7. Pour vinaigrette over the sauted chard and beans.


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