Did you ever get into a green bean rut — you know, when you find yourself making green beans the exact same way every time? It happened with me and my sesame green beans. I love those guys, I really do, but after a few dozen pans of them, I start getting antsy. I know there are other ways to flavor green beans.
So I did this. This garlic leek thing.
I’d never even cooked with leeks until Rosh HaShanah, when I sauteed a skimpy one in butter for the simanim. And even though I loved it, leeks didn’t really make another appearance until Chanukah, when I put them in some innocent potato latkes. So I needed more leeks in my life, I needed a new green bean recipe, and hey! Both problems solved.
Leeks’ mild oniony flavor means that you can use them freely after nothing but a quick saute. Garlic adds oomph here, and a sprinkle of salt at the end brightens everything up just enough. Plus, did you get a look at the color of this dish? So many shades of green. I knew I did something right.
- One year ago: Hazelnut-topped sweet potato bake
- Two years ago: On chads (sorry, I still think it’s funny)
Yield: 2-3 servings (doubles/triples easily)
- 2½ Tbsp olive oil, divided
- 1/3 large leek (white and light green parts only), thinly sliced*
- 2 cups (½ lb/265 grams) frozen green beans
- 3 garlic cloves, crushed
- Salt, to taste
* I totally agree that 1/3 of a leek is an annoying measurement. You can do as I do and just make a triple batch. That way, you also use the full bag of green beans (at least with some brands).
1. Heat ½ Tbsp olive oil in a nonstick skillet. Add leeks, reduce heat to low, and saute for 5 minutes. This will help them soften and bring out their color a bit more. (Want a how-to on cleaning leeks? This is a great video.)
2. Scoop the leeks into a small bowl and set aside. Wipe the skillet dry and add the green beans (straight from the freezer is fine). Cover and cook over low heat for 7 minutes.
3. Get out a little dish and mix the remaining 2 Tbsp olive oil with the crushed garlic. Add the garlic oil and leeks to the skillet and mix to distribute them among the green beans. Cook uncovered for another 5 minutes (still on low heat). Sprinkle with salt to taste.