Tuesday, July 12, 2011
Last Night's Dinner: Green Beans and Chard
I did get around to making my Nigel Slater-inspired green beans last night. In Tender, he has a recipe for a chicken salad with green beans and chard, where he cooks the two vegetables in the same pot before dressing them and some chicken with a vinaigrette. I borrowed this simple and brilliant cooking method, skipping the chicken and adding some mustard to my dressing. Here is the recipe:
Green Beans and Chard
My chard leaves were so young and tender that there was no need to remove their ribs. If your leaves are larger, you'll have to take that step.
8 ounces green beans trimmed
One small bunch Swiss chard (about 4 ounces) tough stems and ribs removed if necessary, coarsely chopped
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/2 small shallot, finely chopped
Ground black pepper
1. Bring a large pot of salted water to a boil. Add the beans and boil until just barely tender, about 2 minutes. Stir in the card and boil an additional minute. Drain well and set aside to cool slightly.
2. Whisk together the oil, lemon juice, mustard, shallot, 1/2 teaspoon salt, and ground black pepepr to taste. Pour over the vegetables, stir to coat, adjust seasonings and serve immediately or refrigerate for up to 6 hours before serving.