I just made this -- it's a fairly decent recipe. I added about half a cup of muenster cheese that my husband had brought back from Germany (I needed to get it out of the fridge) and it added a very nice flavor -- might add some nutmeg next time to complement the cheese... Anyway, if using swiss chard, I'd either cut the leaves off of the purple stem and discard stem, or chop the stem up into bite-sized pieces. Also, I think that a full can of white beans might be too much -- perhaps just half? Other than that, a solid recipe that I'll use as a starting point for future recipes!