Found on the Willam Sonoma website
1 bunch Chard
1/4 cup Olive Oil
1 Yellow Onion, chopped
1 Celery Stalk, chopped
1 Carrot, chopped
2 Garlic Cloves, roughly chopped
1- 14 1/2 ozcan chopped Tomatoes
1/4 tsp Red Pepper Flakes
1- 15oz can Cannellini Beans, drained and rinsed
Salt and Freshly Ground Pepper, to taste
Trim the stems and center ribs off the chard and reserve for another use. Rinse the leaves, shake off the excess water and stack the leaves on a cutting board. Thinly sliced crosswise. Set aside. In a wide sauté pan or 5 to 7 quart Dutch oven over medium-high heat, warm the olive oil and add the onion, celery and carrot. Cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then stir in the tomatoes and the sauce thickens a bit, about 10 minutes. Stir in the chard by the handful, letting each addition cook down a bit before adding the next. Stir in the beans. Cover the pan and simmer until the greens are very soft, 10 to 15 minutes more. Season with salt and pepper.