Green Beans with Lemony Leeks
July 20, 2010 in Side Dishes, Vegetables by Joyce Bunderson
Green beans were often served for Easter meal in my ‘growing up’ home. The beans almost always were generously cooked with ham or bacon, added butter and quite a bit of added salt. An interesting thing about this recipe is that, the saturated fat (butter, ham, bacon), and most of the salt is not missed. Dr. Grandpa and I enjoyed this green bean recipe more than the ‘old way.’ It’s so wonderful when something that is good for you, tastes so good. This is one of those recipes. You can learn a little ‘trick’ from this recipe; use a little lemon or lime, to cut the salt of other recipes.
Green Beans with Lemony Leeks
By Published: July 20, 2010
Green beans were often served for Easter meal in my ‘growing up’ home. The beans almost always were generously cooked with ham or …
Ingredients
- 1/4 cup extra virgin olive oil separated
- 2 cups leeks thinly sliced (about two large leeks)
- 2 pounds green beans thin
- 5 tablespoons lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat 3 tablespoons of oil in a skillet.
- Start with two healthy leeks.
- Slice the leeks and zest the lemons.
- Saute the leeks.
- Carefully add the leek slices, so as not to splatter yourself. Sauté the leeks until lightly browned and crisp, about 6 – 7 minutes.
- Remove toasted leeks to a plate.
- Cook the green beans in salted boiling water (most of this salt is poured off with the water), until tender-crisp; about 8 minutes, depending upon the size and temperature of the beans. Drain the beans.
- Heat one tablespoon of oil. Add and mix the lemon zest, salt and black pepper; infuse the lemon flavor in the oil for a minute, while stirring. Add the leeks, and green beans to skillet.
- Add the leeks, and green beans to skillet, saute for a minute or two. Until the ingredients are mixed;
- Serve and enjoy.
