One of Jan’s students is coming to dinner with her husband and she had asked for (American) festival food. I decided to do a chicken variation of my Thanksgiving turkey and I wanted a hot vegetable dish to go with it. Green beans are always a good choice, because you can steam them to just tender and then set them aside. Reheat them with some aromatics, just before serving, gives you a quick hot vegetable.
Note: European or Irish butter is best for this recipe.
After Dinner Note: Miriam loved this dish.
Karl’s Green Beans with Green Onions
1 lb. green beans
10 green onions
2 Tbs. un-salted butter (olive oil for Vegan)
2 cloves garlic, minced
½ tsp. summer savory
Pinch black pepper
Pinch Kosher salt
2 Tbs. sliced almonds
1. Cut the green beans into 1½ inch pieces and steam to crisp tender—about 3-4 minutes.
2. Cut the green onions into 1½ inch pieces and keep the white parts separate from the green leaves.
Tip: You may do this an hour or two before dinner, so that they are ready to hand for a final quick sauté.
3. Five minutes before serving, melt the butter in a sauté pan over a medium high heat.
4. Sauté the white parts of the onions for two minutes.
5. Add the garlic and sauté until fragrant, about one minute.
6. Add the green beans, green parts of the green onion, summer savory, pepper and salt.
7. Toss to coat and reheat the green beans, about another two minutes.
8. Transfer to a serving bowl and garnish with the sliced almonds.
9. Serve immediately.
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