Spicy Swiss Chard and Beans

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  • 2 large bunches Swiss chard
  • 2 tablespoons olive oil
  • 1 (15-ounce) can butter beans or white kidney beans, drained and rinsed
  • 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  • 1 teaspoon salt


Remove stems from Swiss chard; coarsely chop Swiss chard.

Heat oil in 5-quart Dutch oven over medium-high heat until hot. Add Swiss chard. Cook until wilted, but still bright green, stirring frequently.

Stir in beans, TABASCO® Green Sauce and salt. Cook over medium heat until mixture is heated through.

Makes 6 servings.

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