Spicy Beans & Greens

In a large pan, saute the onion with a pinch of salt for 4-6 minutes until golden.

Add the garlic and cook, stirring, for another minute.

Add the halved tomatoes and balsamic vinegar and cook for a minute or two until the vinegar has evaporated.

Add the swiss chard and cook, stirring for 3 minutes.

Add the stock with a generous pinch of salt and the red pepper flakes and bring to a boil.

When it’s bubbling, add in the beans and turn heat to low.

Cook for 5-10 minutes until the liquid is reduced and the mixture has become a bit thick and saucy. 

Taste for seasoning and add salt if it needs it. 

Serve with crusty bread for dipping.