Ingredients
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
⅓
cup dried or fresh bread crumbs
Crusty bread, for serving
Preparation
- 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, 1/2 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 and top with the toasted bread crumbs, a drizzle of olive oil and a grind of black pepper. Serve with crusty bread, for soaking up the broth.
Dining and Cooking