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
Serves 4
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.
Salt
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
Salt
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.
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