Peden + Munk
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.
Recipe information
Yield
4 Servings
Ingredients
3
tablespoons olive oil, divided
8
oz. fresh runner beans, trimmed
1
cup thinly sliced Swiss chard stems (from about 1 large bunch)
Kosher salt and freshly ground black pepper
8
oz. green beans, trimmed, half halved lengthwise
1
cup fresh basil leaves
2
tablespoons red wine vinegar
Preparation
Heat 1 Tbsp. 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 crisp-tender, about 5 minutes. Transfer runner bean mixture to a large bowl and toss with green beans, basil, vinegar, and remaining 2 Tbsp. oil; season with salt, pepper, and more vinegar, if desired.
Nutrition Per Serving
Calories (kcal) 150 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 6 Total Sugars (g) 2 Protein (g) 4 Sodium (mg) 160