Sunday, April 5, 2009

green beans with crispy leeks and dill



Yes, these green beans were exactly what they advertised.

Vibrant Tasty Green Bean Recipe
Adapted from Heidi Swanson

Yield: 6 servings

4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments
1/3 cup chopped dill
3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments
Extra-virgin olive oil
Sea salt

In a large thick-bottomed skillet over medium-high heat, add a splash of olive oil, then the leeks. Season with salt, and stir until the leeks are coated and glossy. Cook, stirring regularly until the leeks are golden and crispy (about 10 minutes). Stir in the dill, and add the green beans. Cook for a couple more minutes - just until the the beans brighten up and lose that raw bite. Transfer to a platter and serve immediately.

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