A New Way To Make Green Beans
I was looking for a new way to make green beans this Thanksgiving. After my cranberry sauce incident, I was a little worried my new green bean recipe (that I told you about in my turkey post) would be just as disappointing. Maybe I should just let green beans be green beans, I thought. But at this point, the recipe was already bookmarked, the ingredients already shopped for, and my family was already excited for my addition to the Thanksgiving meal. It was too late to change my mind, there was just no turning back..
But unlike my ginger pecan cranberry sauce, this new recipe turned out to be a huge Thanksgiving success! I found it on 101 Cookbooks. With a name like Vibrant Tasty Green Beans, I knew it was just what I was looking for, not to mention…it had a very ‘vibrant’ and ‘tasty’ looking photo to match. It’s a mixture of green beans, leeks, and dill that involves sautéing the leeks, boiling the green beans and mixing it all together. The recipe is very simple and adds the perfect green color to your Thanksgiving table, or any table for that matter.
As soon as I cut into the first leek, I fell in love. It occurred to me, that other than watching my mom chop up leeks to put into her chicken soup, I had never cooked or eaten a leek before. They have such a wide range of color from your classic vegetable green to a bright (almost neon) green all the way to a hint of yellow. They’re so beautiful inside I would almost consider chopping up a few leeks for a platter decoration.
After you chop up your leeks, you simply add them to pan of olive oil and sea salt and let them brown. I didn’t want to let them brown too much because I was in love with their bright green color but the browned leeks are where the flavor’s at. In the end, I like to think I struck a nice balance of bright green and brown.
You can either boil your green beans separately or just put them in the same pan. I chose to boil mine separately just so because I wasn’t serving them right away. I combined the green beans with my leek and dill just before serving. As you can see, I may have needed a bigger pan. My green beans were just about overflowing.
In the end, I received compliments from all. My parents raved about them, and my aunt (the excellent cook!) loved them so much we let her take home all the leftovers (we had other green beans we hadn’t even cooked yet so we said we could make them again). That’s a sign of a good recipe.
Adapted from 101 Cookbooks’ Vibrant Tasty Green Beans. I chose to boil my green beans separately since I was making these ahead of time but you can also saute the green beans in the skillet. You can also chop your green beans or leave them as they are.
1/2 tsp. sea salt
1/4 C. olive oil (for sautéing leeks, add more if necessary)
4 leeks, quartered and chopped into 1/2-inch segments (well washed, rooted and trimmed)
1/3 C. fresh dill, finely chopped
1 lb. green beans (chopping, optional)
Pour olive oil and sea salt into pan at medium to high heat. Prepare leeks by trimming of tops and bottoms, cutting into quarters and chopping into 1/2-inch pieces. Place in pan with heated oil. Saute until leeks start to brown (about 5-10 minutes). Add chopped dill, and stir. Keep on low heat until green beans are finished.
Prepare a pot of boiling water for your green beans. Add beans once boiling and let cook for about 3 minutes. Make sure they are still crisp. Strain and cool with cold water. Pat dry and add to pan with leeks. Stir and serve.
More Green Bean Recipes:
Twice-Fried Green Beans with Double Blanched Garlic
Snappy Green Beans
Lemon Green Beans with Walnuts