Greens and Beans With Toasted Crumbs

By Rick A. Martínez

Updated December 23, 2023

  • A shallow white bowl holds a serving of braised vegetables topped with toasted bread crumbs. A side of bread sits on the counter next to the bowl.
    David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.
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Total Time
30 minutes
Rating
4(1,053)
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

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

39 grams carbs; 362 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 10 grams fiber; 845 milligrams sodium; 12 grams protein; 7 grams sugar

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
1,053 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.

Max

I LOVE this soup. Have made it tons of times; basically any time I want something comforting, if I’m not feeling well, or in the spring with new veggies. It’s evolved over time for me. I generally use chard (stems poach in step 1), zucchini, edemame, string beans. Sometimes I add broccoli, or gai lan, or asparagus. It’s a very adaptable recipe. My changes: add a bit more celery to poaching step, I add white wine and cook it down before adding veggie stock, and forget about the bread crumbs. Just serve it with crusty bread or sourdough toast with a bit of parm. You will not be disappointed!

Rebecca

Wow, I like salt, but this was far too salty for me!

Ali

Has anyone made this with collard greens?

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