Name: Runner Beans with Swiss Chard Stems and Basil
Yield: 4 Servings
Ingredients: 3 tablespoons olive oil, divided; 8 oz. fresh runner beans, trimmed; 1 cup thinly sliced Swiss chard stems (from about 1 large bunch); Kosher salt and freshly ground black pepper; 8 oz. green beans, trimmed, half halved lengthwise; 1 cup fresh basil leaves; 2 tablespoons red wine vinegar

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Peden + Munk

Reason alone to save your chard stems, though thinly sliced fennel can also be used. Whole runner beans are completely edible; swap in flat beans or Romano types, or any other snap bean you like.

Recipe notes