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
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.
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.
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.
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.