Step 1

Heat 1 tablespoon of olive oil in a nonstick skillet over medium-low heat. Remove polenta from packaging and slice into 8 to 10 slices. Sprinkle each side lightly with salt and pepper then place in the skillet. Cook for 5 to 6 minutes until one side is brown and crisp. Flip and cook for another 5 to 6 minutes until the second side is crisp. Add more olive oil if needed to achieve the crispness.

Step 2

While the polenta is cooking, heat 2 teaspoons of olive oil in a separate skillet over low heat. Add the garlic and cook until fragrant, about one minute. Stir in the beans and cook for another 1 to 2 minutes, just to warm up the beans.

Step 3

Add the sliced chard to the pan. Stir until the chard begins to wilt, 3 to 4 minutes. Continue to cook, stirring occasionally, until chard is tender, another 2 to 3 minutes.

Step 4

To serve, place polenta on a platter and top with the chard mixture.