This is a lovely dish that’s simple to prepare and elegant in its versatility. You can substitute other vegetables in place of the beans, such as cauliflower, broccoli, escarole, chard or turnips. In fact, this is my preferred method for cooking vegetables whenever I want a quick appetizer or side dish without too much fuss.
Did I mention that this is also 100% vegan?
1/2 lb. yellow wax beans, trimmed
kosher salt, to taste
4 garlic cloves, peeled and coarsely chopped
a generous handful of Italian parsley, chopped
a small handful of mint, chopped
freshly cracked black pepper, to taste
half a lemon
Simmer or steam the beans in lightly salted water over medium heat until the beans are crisp-tender, about 5 minutes. Drain and set beans aside.
Warm about 3 tablespoons olive oil in a large skillet over low heat. When oil is heated, add garlic to the pan and cook, stirring occasionally, until garlic takes on a little color, about 1 minute. Add beans to the skillet, along with a small pinch of salt. Cook, stirring frequently, until beans start to turn slightly golden brown. Stir in Italian parsley and mint. Taste for salt and pepper, then finish with a squeeze of lemon.
Serve immediately, as either an appetizer or contorno (vegetable side dish).
Time: 15 minutes, including prep.
This is my submission for Weekend Herb Blogging #315, which will be hosted and organized by Haalo of Cook Almost Anything. Weekend Herb Blogging is a weekly foodblogging event that was originally begun by Kalyn of Kalyn’s Kitchen.