Combine the oil and red pepper flakes in a saucepan over medium heat, cook, swirling, for 3-4 minutes until the pepper flakes are crispy. Add a pinch of salt. Set aside to infuse while making the beans and greens.
Add the chard leaves and cover the pot for a few minutes for the leaves to wilt. Remove the lid and stir in the wilted leaves. Add the milk and bring everything back up to a boil, then turn off the heat. Stir in the lemon juice. Taste for salt and pepper and adjust if needed. Serve warm, drizzled with the chili oil (recipe above).
Notes
We prefer to use original Oatly oat milk or homemade cashew milk (1 cup cashews, 3 cups water) in this recipe, it does best with something really creamy and rich.
Recipe by Golubka Kitchen at https://golubkakitchen.com/one-pot-vegan-creamed-beans-and-greens-with-chili-oil/