White Beans with Fennel and Swiss Chard

Serves 4-6


  • 4 cups cooked white beans
  • 1 cup yellow onion, thinly sliced
  • 1 cup fennel bulb, thinly sliced
  • 1 bunch Swiss chard, trimmed and chopped
  • 1/2 cup roasted red bell pepper, diced
  • 1 Tbsp. garlic, chopped
  • 1 Tbsp. Herbs de Provence
  • 1/2 Meyer lemon, seeds removed, chopped finely
  • 12 pitted green olives
  • extra virgin olive oil
  • salt and pepper

Heat 3 tablespoons oil in a large sauté pan over medium heat. Add fennel and cook for 3-4 minutes. Add onions and olives and lightly brown mixture, about 5-6 minutes.

Add garlic and cook for 2 minutes. Add chard, herbs, bell pepper, beans, lemon, and a pinch of salt and pepper.

Cook until chard wilts, about 4-6 minutes. Remove from heat and adjust seasoning to taste.