Runner Beans with Swiss Chard Stems and Basil
A fresh and vibrant side dish combining crisp runner beans and green beans with tender Swiss chard stems, tossed with fragrant basil and dressed in olive oil and red wine vinegar.
4 servings
5 min
Ingredients
- •3 tablespoons olive oil, divided
- •8 ounces fresh runner beans, trimmed
- •1 cup thinly sliced Swiss chard stems (from about 1 large bunch)
- •1 to taste Kosher salt, freshly ground pepper
- •8 ounces green beans, trimmed, half halved lengthwise
- •1 cup fresh basil leaves
- •2 tablespoons red wine vinegar
Cooking Instructions
- 1.
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.
5 min
