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Beans and Greens with Balsamic Glaze and Shaved Parmesan

Active Time: 35-40 minutes / Cook Time: 20-25 minutes / Total Time: 35-40 minutes

Makes 4 servings

beans and greens.jpg


  • 2 bunches Swiss Chard, preferably rainbow colored
  • 4 cups spinach
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 medium onion, peeled and diced
  • 6 cloves garlic, peeled and minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons coconut oil
  • ¼ cup Balsamic vinegar
  • 2 tablespoons raw honey
  • ¼ cup shaved parmesan, from a solid piece
  • 2 tablespoons olive oil, for drizzling


  1. Prepare Swiss chard by removing stems and chopping them into ½” pieces. Stack leaves, roll tightly, and slice into 1” strips.
  2. In a large pot over medium heat, warm the coconut oil. Sauté chard stems and onions until just tender, 4-5 minutes. Add half of the leaves, stir, and cover just to wilt, about 3 minutes. Repeat with remaining leaves, minced garlic, salt and pepper, stirring to combine.
  3. Remove the lid and add beans. Stir and cook, uncovered, for 8-10 minutes or until well-heated through and beans are starting to break down. If the pan seems dry, add a splash of water. Add spinach during the last few minutes of cooking, and cook until just starting to wilt.
  4. While the beans and greens are cooking, combine honey and balsamic vinegar; whisk well.
  5. When beans and greens are cooked, divide into four servings, package two for lunch tomorrow. Drizzle the Balsamic-honey mixture and the olive oil evenly over all four portions.