Garlic leek green beans

By | January 7, 2014


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.


Tammy on January 7, 2014 at 11:14 am.

I bet this would also be yummy with the beans cold and the leek-garlic mixture hot… I recently discovered that frozen green beans are actually much tastier if you don’t bother heating them up.
I just take them out of the freezer to let them defrost, and then use them for whatever salad I’m doing straight from the bag, cuz then I don’t risk overcooking (and I’m not a huge fan of overcooked green beans).

Looks amazing though!


lily on January 7, 2014 at 11:28 am.

I think 1lb is 454 not 265g…


Tali Simon on January 7, 2014 at 11:54 am.

Yikes. Thanks, making the correction!


Neil on January 8, 2014 at 9:08 pm.

I saw fresh garlic in the shuk the other day – would probably be a very good substitute for leeks and garlic – this looks really yummy.


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