Purple and Yellow Beans with Swiss Chard Stems

by kara on October 1, 2011

 

 I regularly visited my grandparent’s farm north of Zap, ND when I was a kid.  During the summer and fall, my grandma would give me a big mixing bowl and send me down to her garden to pick whatever was ripe.  Her garden was like no other I’ve ever seen.  It was huge and had an abundance of vegetables to eat and can.   I especially loved the cucumbers, lettuce, peas, tomatoes, and green beans. When I shop at Minneapolis Farmers’ Markets and Co-Ops, it takes me right back to my childhood, picking whatever fruits and vegetables are fresh and available.  This time of the season, it’s squash, apples, and beans.

 I tend to gravitate toward the purple and yellow variety of beans.  They are just so pretty and colorful.  The purple ones turn green once cooked, but I think they taste better than regular green beans.  I wanted to try Swiss chard stems after reading this post from a blogger friend, Kate Selner, who writes Kate in the Kitchen.   Hence, the idea to combine the beans with the chard stems.  Wow.  Great combo.   I didn’t measure the ingredients; just threw everything together.  This was such a fresh and light side dish.  I’ve already stocked up my refrigerator for a repeat.

Purple and Yellow Beans with Swiss Chard Stems

Purple and yellow beans (a couple handfuls of each), ends trimmed and cut in half

Chard stems from 1 bunch of Rainbow Swiss Chard (cut in small pieces)

1-2 Tbsp. olive oil

Kosher salt

Freshly ground pepper

Drizzle of toasted sesame oil

Directions:
In a medium saucepan, steam the beans in water for approximately 2-3 minutes, just until cooked through and purple beans change color.  Drain beans and wash with cold water.

In a saute pan, heat olive oil over medium-high heat.  Add the beans and chard stems.   Season with salt and pepper.  Saute until caramelized and slightly browned.  Circle the pan with a drizzle of toasted sesame oil.  Stir mixture and remove from heat.  Season again with salt and pepper before serving if needed.

Look at these gorgeous heirloom tomatoes as an additional side dish.  I love harvest season.

 

 

 

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