This summer, Chef Paul Virant of Perennial Virant got his hands dirty with students at the Montessori School of Englewood for Gardeneers’ second Chefs in the Garden series. Virant helped the children harvest vegetables grown in the school’s garden, and led a hands-on cooking demo using the bounty. Check out his kid-friendly recipe below, and support Gardeneers — a nonprofit that educates kids about nutrition and community — at the organization’s first annual Growing Healthy Futures Gala Oct. 20 at Local Foods ($150, tickets available here). Virant will be a featured chef at the gala, cooking dishes with ingredients from Gardeneers’ school gardens.
Chef Paul Virant’s Late Summer Harvest Beans & Greens Stir Fry
3 cloves garlic, minced
1 medium onion, cut into thin wedges
2 tablespoons grass-fed butter
3 cups heirloom beans
3 cups local chard
4 cups lacinato kale
½ cup cherry tomatoes, sliced in half lengthwise
salt and freshly ground black pepper, to taste
chopped fresh herbs (basil, dill, thyme, lemon balm)
*This recipe is open to endless possibilities depending on what vegetables you have on hand. Whatever seasonal produce you have, use a vibrant mix of colors!
Heat 2 tablespoons grass-fed butter in a large skillet over medium heat. Add minced garlic and onions.
Add heirloom beans, saute for about 4 minutes.
Add greens (kale and chard).
Season with salt and pepper, and stir-fry until brightly colored and crisp-tender.
Add halved cherry tomatoes.
Add chopped herbs and toss to combine.
Serve, share and enjoy!
Photos by Karlie Thornton