(562) 243-2221

Epic Green Beans

This is probably one of the easiest, most simple dishes I’ve made. An excellent side dish, but also nice as a main course when it’s hot and your appetite isn’t so big. And I’ve never actually worked with leeks, which, paired with dill, really compliment the flavor of the green beans. And hubby says: “These green beans are epic!”

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

In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. Stir every minute or two in the beginning, and more often as they brown using a metal spatula. All in all it takes me roughly 7 – 10 minutes to brown the leeks.

At this point stir in the dill, and then stir in the green beans. Cook for a couple more minutes – just until the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately.

Serves 6 (as a side), Weight Watchers PPV: 4 per serving

From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.