Summer Produce Part 1 – Green Beans

Our North Carolina summers are usually unbearably hot and humid, but they come with one redeeminging grace:  all the wonderful fresh fruits and veggies from local farms and my own back yard.  This summer I’ll be sharing my fave ways to enjoy them.  Yesterday we picked the first green beans from our mini-garden (we are solarizing the big garden this summer, so our only “crops” will be coming from containers and the salad table).  I immediately grabbed some butter and shallots to transform them into a delectable dish…

Green Beans Sauteed with Shallots

  • 2 cups green beans
  • 1 shallot, finely chopped
  • 1 Tbsp. butter
  • 1 tsp. olive oil

In a 10″ skillet, melt butter with olive oil over medium heat.  Trim stem ends from beans and thoroughly rinse them (no not dry them!).  When butter is melted, add shallots.  Saute shallots for 3 minutes.  Do not let shallots brown.  Add the green beans, distribute them evenly in the pan and sprinkle with 1/4 tsp. kosher salt.  Place a lid on the skillet, turn the heat to med-low, and let the beans steam for 3 minutes (the water clinging to the beans from rinsing them will be enough moisture).  Stir beans, cover and steam for 2 more minutes.  Check beans for doneness and continue cooking a few more minutes if you’d like them a bit softer.  Season to taste with salt and pepper or any fresh herbs you’d like to use.

This recipe is also sublime with sugar snap peas, snow peas, zucchini, even spinach.  We love garlic, so I often use a clove of garlic instead of or in addition to the shallot.  If you want to add another layer of flavor, mint is delicious with peas, basil works well with zucchini and when I saute spinach, I often grate a pinch of nutmeg on at the end.  Enjoy!

Green Beans

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