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• Heat fat in a large skillet over medium-low heat
• Add garlic and red pepper flakes and allow to cook gently without coloring for 5-10 minutes
• Add chard and increase heat to medium
• Cook until chard begins to wilt, then add beans and about 1/2 cup reserved liquid
• Cook until beans are hot and chard is fully cooked, adding additional reserved liquid as beans dry out
  
  Serve hot with a side salad
  
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