Late Summery Greens and Beans

From the New York Times Cooking section, this recipe from Rick A. Martinez is a great way to highlight VF’s late-season favorites. Plant-based, light, and full of local flavor, this seasonal dish is a must try!

Gluten free - Grain free - Vegan
Serves 4

  • 4 large scallions, sliced

  • 12 ounces Swiss chard (about 1 large bunch), preferably green, stems separated and chopped, leaves torn into 2-inch pieces

  • 2 celery stalks, chopped

  • 3 garlic cloves, finely chopped

  • 3 fresh thyme sprigs

  • ⅓ cup extra-virgin olive oil, plus more for serving

  • ½ pound green beans, trimmed and cut into 1-inch pieces

  • 2 cups frozen (or fresh) lima beans or edamame, thawed if frozen

  • ½ teaspoon granulated sugar

  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper

  1. In a large saucepan, bring scallions, chard stems, celery, garlic, thyme and oil to a simmer over medium heat until oil is gently bubbling and chard stems are tender, 12 to 15 minutes. You want to slowly cook the vegetables and infuse the oil; you may need to adjust the heat to avoid browning the vegetables.

  2. Add green beans, lima beans, chard leaves, sugar, 2 teaspoons salt, ½ teaspoon pepper and 2 cups water to the cooked vegetables. Bring to a simmer over medium heat. Cook, stirring occasionally, until green beans are just tender, about 8 minutes.

  3. Meanwhile, heat a medium skillet over medium-high and toast bread crumbs, tossing frequently, until golden brown and fragrant, about 4 minutes. Transfer to a heatproof bowl.

  4. Divide vegetable mixture among bowls add a drizzle of olive oil and a grind of black pepper. Serve with crusty bread, for soaking up the broth if desired.

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Big Crunchy Salad with Herby-Buttermilk Dressing