Rainbow Chard & White Beans

This week my CSA box contained a vibrant bunch of rainbow chard.  Rainbow chard is similar to Swiss chard the only difference being the color of the stems varies in shades of orange, red and yellow hence the name Rainbow Chard.  


Chard is a highly nutritious leafy green veggie that contain unique phytonutrients that have antioxidant, detoxification and anti-inflammatory properties.  You can read a more detailed explanation about all the benefits that involve a lot of 15 letter words here

Usually when I get chard of any nature I sautee it but last night I was starving and wanted to make it a bit more hearty, so I added beans.  This whole dish didn’t take me more than 15 mins to make and it was a delicious compliment to the grilled pork chops we had.



Rainbow Chard & White Beans
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
  1. 1 bunch of Rainbow Chard, chopped
  2. 1 tbsp olive oil
  3. 1 can of white beans (I used Navy but any will work)
  4. 1 garlic clove, minced
  5. 1 small onion, chopped
  6. 1 can of white beans (I used Navy), drained and rinsed
  7. 1/2 cup low sodium vegetable or chicken broth
  8. Splash of white wine
  9. Few dashes of turmeric
  10. Dash or two of ground ginger
  11. Salt
  12. Pepper
  1. Heat olive oil in a large pan and add chopped chard stems, onions and garlic, cook until vegetables have softened.
  2. Pour in the 1/2 cup of chicken broth and add the rest of the chard along with the beans.
  3. Season with the turmeric, ginger, salt and pepper and splash the wine.
  4. Let cook until the leaves have wilted, stirring occasionally.
  5. Once the mixture has thickened, remove from the heat and plate.
  6. Enjoy alongside your main dish!
You might also like:  Foodie Friday: Grilled Bacon, Brussels Sprouts + Mushroom Kabobs
  1. You can use any variety of spices that you would like. I chose to use turmeric and ginger because I enjoy the benefits of turmeric and wanted those flavors to pair with the pork chops we made.
The Fit Foodie Mama http://thefitfoodiemama.com/
As I noted in the recipe card above, you can use any spice combinations that you would like. I chose to use turmeric and ginger because I love the benefits of incorporating them into my diet. If you don’t have turmeric or would prefer not to use it, this would also taste good as an Italian flavored side dish. Just sub the spices I used for parsley and oregano!

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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