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Vibrant Tasty Green Beans

The following recipe is best made just before serving time. But as I mentioned in the main post you can make/prep this ahead of time by cooking the leeks and dill first and setting them aside. Instead of cooking the green beans in the skillet, blanch them in a pot of boiling, well-salted water for about a minute. Drain the beans and dunk them in a large bowl of ice water to stop the cooking. Drain and place the beans in a bag or bowl in the refrigerator until ready to use. When ready, combine the components - you can do it at room temperature, or heated quickly in a skillet or pan.

Ingredients

  • 4 leeks (or one bunch of scallions), well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1-inch segments
  • 1/3 cup fresh dill, well chopped
  • 3/4 pound green beans, tops and tails trimmed
  • extra-virgin olive oil
  • fine-grain sea salt

Instructions

  1. 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. I 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. 

  2. 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. If you want to prepare these green beans ahead of time - read the head notes.

Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Serves 6