This recipe is a nice variation on steamed green beans. The beans look pretty mingled with the chopped chard, and it makes a great side dish for dinner parties.
1 generous bunch Swiss chard (about 1 1/2 pounds)
3-4 generous handfuls of green beans
2-3 shallots, outer skin removed and chopped
olive oil, butter
kosher salt & freshly ground pepper
lemon juice or vinegar
toasted pine nuts (optional)
1. Bring a large pot of generously salted water to a boil while you prepare the chard. Fill a bowl with ice water. Tear the leaves from the stems and wash thoroughly in two changes of water. Discard the stems or set aside for another purpose.
2. When the water comes to a boil, add the Swiss chard leaves. Boil 1 minutes (from the time the water comes back to a boil) until tender but still bright green, then remove from the water with a slotted spoon or skimmer and transfer to the ice water. Drain and squeeze out excess water. Chop coarsely and set aside.
3. Wash green beans, cut off ends and cut into 1 1/2 inch pieces.
4. Steam green beans until bright green and slightly softened, about 4-6 minutes.
5. Heat 1 T olive oil and 2 T butter in saucepan, about 30 seconds. Saute shallots, ~1-2 minutes.
6. Toss chard, beans and butter/shallot mix. Season generously with salt and pepper. Toss with juice from 1/2 lemon. Add toasted pine nuts if desired.
(Alternative addition if in season: toss in 1 heirloom tomato, chopped.)