Warm Two-Bean Chard Salad

1. 1

   Drain and rinse the beans. Combine beans, minced jalapeno, parsley, lemon zest and juice, and salt and pepper in a large soup pot. Add 3/4 cup water. Cover; cook over medium heat until hot (about 5 minutes).

2. 2

   Stack the chard leaves, slice into thin ribbons; stir into hot bean mixture. Cover and cook until the chard is soft and fully cooked (6-7 additional minutes). Transfer to a serving bowl. Sprinkle with cheese. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.