Braised White Beans with Chard Recipe

• 1 medium yellow onion, finely chopped
• 5 medium garlic cloves, thinly sliced
• 4 (15-ounce) cans cannellini beans, drained and rinsed
• 1 pound Rainbow chard, only the very end removed, halved lengthwise and sliced into 1" thick strips
• 1 1/2 cups low-sodium vegetable broth
• 6 tablespoons finely chopped fresh Italian parsley
• 3 tablespoons kosher salt
• 1 tablespoon apple cider vinegar
• 1 tbsp fresh thyme
• 3/4 tsp. red chili flakes

1. Spray Dutch oven or a large, heavy-bottomed pot with a tightfitting lid with cooking spray over medium-high heat. When hot, add onion and garlic, season with freshly ground black pepper, and stir to combine. Cook until onion and garlic are golden brown, about 4 minutes.
2. Reduce heat to medium low and add beans, chard, and broth. Bring to a simmer and cook, stirring occasionally, until chard is tender and broth is thick, about 10 minutes.
3. Remove from heat and stir in parsley, salt, and vinegar. Season with additional freshly ground black pepper as desired.