Wednesday, August 18, 2010
Garlic Green Beans
Snap beans--or, green beans as I know them--are a staple of school lunches and seem the quintessential American vegetable of the 1950's. You know: meatloaf, mashed potatoes and green beans. At least that is how I picture a typical American dinner from the 1950's. And whenever I've come across them in school or at a salad bar, they've always been clipped at the ends and have had that greenish gray color. Needless to say, nothing about this image endeared me to green beans and they've essentially been invisible to me in the supermarket.
But after going through the effort of picking a quart or two of these beans in the heat, it was mandatory that I make something with them. When cooked properly, what an unexpected delight they are. The recipe I found seemed easy and contained ingredients that I liked so I gave it a try. All I can say is, wow. I really couldn't stop eating these. This simple dish added so much flavor to a recent dinner of sticky ribs. This vegetable will be added to my repertoire.
Garlic Green Beans
(Adapted from a New York Times recipe)
(Print this recipe)
1 1/4 pound green beans, cleaned and trimmed
1/4 cup chopped parsley
1 tsp. lemon zest, grated
3 Tbsp. chopped or slivered almonds
Additional chopped almonds
2 cloves garlic, minced
2 Tbsp. olive oil
salt and pepper
1. Bring a pot of salted water to a boil and when boiling, drop beans into the water. Boil for 3-5 minutes, depending on how crisp you want them to be. Drain and drop the beans into ice water to stop the cooking. Drain and dry off as best you can.
2. Heat olive oil in a pan on medium heat and sauté the garlic until fragrant, about 30-60 seconds. Stir in the beans and sauté for another minute. Then add the parsley, lemon zest and almonds. Mix thoroughly and season with salt and pepper.
3. Transfer to a serving dish and top with the additional almonds.