Food & Cooking Recipes Quick & Easy Recipes Brothy Beans and Greens on Toast Be the first to rate & review! By Shira Bocar Shira Bocar Website Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on January 25, 2021 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 20 mins Total Time: 20 mins Servings: 4 When you need a quick, easy supper or lunch turn to this recipe that needs just a handful of ingredients and comes together fast. It's a nutritional layup, too: dark leafy greens like the Swiss chard possess powerful anti-inflammatory benefits, while beans bring filling fiber to the table. Spoon the mixture over toasted rustic bread, and energize it with a squeeze of lemon. Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 cloves garlic, thinly sliced 1 large bunch Swiss chard (1 pound), washed, stems separated and thinly sliced, leaves roughly chopped Kosher salt and freshly ground pepper 1 ½ cups cooked beans, or 1 can (15 ounces) beans, drained and rinsed, plus ½ cup bean-cooking liquid or water Lemon wedges and toasted sliced rustic bread, for serving Directions In a large skillet, heat oil and garlic over medium until garlic begins to sizzle, about 1 minute. Add chard stems and season with salt. Cook, stirring, until crisp-tender, 5 to 6 minutes. Add chard leaves, cover, and cook, tossing once, until bright green and just tender, about 3 minutes. Add beans and cooking liquid; simmer until heated through, about 30 seconds. Season to taste, drizzle with oil, and squeeze with lemon before serving over toast. Cook's Notes If you can't find Swiss chard, substitute 10 packed cups of roughly chopped kale, spinach, or mustard greens. Rate it Print