Greens and Beans With Toasted Crumbs

By Rick A. Martinez

Updated Dec. 24, 2023

Greens and Beans With Toasted Crumbs
David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
30 minutes
Rating
4(996)
Comments
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This light, plant-based main was inspired by a traditional cassoulet, a French slow-cooked casserole made with beans, pork and duck and simmered in duck fat. In this fast, vegetarian take, olive oil replaces the duck fat and chard stalks are cooked gently with scallion, garlic and thyme to create the flavor foundation. Summer vegetables are simmered in the infused olive oil until just tender, then served with toasted bread crumbs and fresh cracked pepper. The broth in this dish is the real star, so you will want lots of bread to soak it all up.

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Ingredients

Yield:4 servings
  • 4large scallions, sliced 
  • 12ounces Swiss chard (about 1 large bunch), preferably green, stems separated and chopped, leaves torn into 2-inch pieces 
  • 2celery stalks, chopped
  • 3garlic cloves, finely chopped
  • 3fresh thyme sprigs
  • ⅓cup extra-virgin olive oil, plus more for serving
  • ½pound green beans, trimmed and cut into 1-inch pieces
  • 2cups frozen (or fresh) lima beans or edamame, thawed if frozen
  • ½teaspoon granulated sugar 
  • Kosher salt (such as Diamond Crystal) and freshly ground black pepper
  • ⅓cup dried or fresh bread crumbs
  • Crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

362 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 12 grams protein; 845 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Add green beans, lima beans, chard leaves, sugar, 2 teaspoons salt, ½ 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.

  3. Step 3

    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.

  4. Step 4

    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.

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Ratings

4 out of 5
996 user ratings
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Comments

Catherine

Followed the recipe exactly, except instead of breadcrumbs on top, I decided to place a nice crusty piece of toast on the bottom of the bowl and ladled the broth, greens, and beans on top. Incredibly satisfying, especially for how light and delicate this dish is.

Marc

Surprisingly good dish. I was a little worried there wouldn’t be enough flavor so used vegetable broth instead of water and added a bit of grated Parmesan to the toasted bread crumbs. Not sure it needs the extra kick, but this dish is definitely a keeper.

Barbara

I would cook this ahead but reheat gently so as not to overcook the greens. I am going to adapt this today to use leftover collards and quinoa instead of chard and bread.

Kristen

30 minutes? More like an hour, hour and a half, considering prep time. Good, but not sufficiently good to justify prep time.

Mmm toast

So what I do with this recipe is leave out the crumbs and instead make a piece of hearty bread toast w butter and chop it into chunks and put in bottom of bowl. Spoon the main dish over it!

jaminny

Followed recipe as written (using frozen edamame) and was almost surprised at how much I liked it. I did let it sit overnight in fridge. Don't skimp on the breadcrumbs-they are a very important component.

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