November 20, 2008

A New Staple

My parents may disown me for it, but I just love green beans. Of course they are best in the spring, when they are fresh and tender, but Trader Joe's sells very good frozen green beans, and these days I pick up a bag each time I go.

This tuesday I tried a new recipe, which will become a staple in my rotation because it was just delicious. From 101 Cookbooks, with small alterations.

Vibrant Tasty Green Beans

4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments (see photo in main post)
1 clove of garlic, finely chopped
1/3 cup fresh dill, well chopped
3/4 pound green beans, She suggests cutting, I kept them whole, either works
extra-virgin olive oil
fine-grain sea salt
Pecorino Romano (optional)

In a large skillet, at medium-high heat add olive oil, salt, leeks and garlic. Stir until the leeks are coated and glossy.

Cook, stirring regularly until a lot of the leeks are golden and crispy; roughly 7-10 minutes to brown the leeks.

Stir in the chopped dill, and green beans, and cook for a few more minutes, just a few. Serve when the beans have brightened and have lost their rawness. Sprinkle with freshly grated romano cheese.

If using frozen beans, be sure to thaw in a hot water bath before-hand.

For more detailed instructions, and Heidi Swanson's wonderfully descriptive discussion of this recipe, go here

(The photo is of the leftovers, aka my lunch today, with sausage and couscous. Yes, the couscous looks like cottage cheese. I'm sorry. I had to use my cell phone.)

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