Runner Beans with Swiss Chard Stems and Basil
Peden and Munk Taylor and Jen
Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.
Ingredients
Makes 4 servings
3 tablespoons olive oil, divided
8 ounces fresh runner beans, trimmed
1 cup thinly sliced Swiss chard stems (from about 1 large bunch)
Kosher salt, freshly ground pepper
8 ounces green beans, trimmed, half halved lengthwise
1 cup fresh basil leaves
2 tablespoons red wine vinegar
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add runner beans and Swiss chard stems, season with salt and pepper, and cook, tossing often, until crisptender, about 5 minutes. Transfer runner bean mixture to a large bowl and toss with green beans, basil, vinegar, and remaining 2 tablespoons oil; season with salt, pepper, and more vinegar, if desired.
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