Tuesday, January 18, 2011
Where's the magic? Life is magical when you hear a funny joke and giggle all day. It's magic when you have a long, heart-to-heart talk over dinner. Magic the feeling a comfy couch at the end of a draining work day. The magic is in finding a vegetable you want to eat more of. And magic is knowing you can recreate that recipe.
The magic in this recipe happens at the end, when you let the green beans sit, covered, off the heat for five minutes. Use this time to get the dirty dishes into the sink, the plates laid out, and the conversation flowing. Maybe serve these beans with meatballs, or as a side dish to any favourite main item.
adapted from Leon: Ingredients and Recipes
2 T olive oil
2 cloves garlic, minced
1/2 red chilli, chopped, seeds discarded for less heat if desired
1 T rosemary, finely chopped, or 1 t dried rosemary
200 g green beans
2 T lemon juice
3 spring onions, chopped
salt and pepper
Heat the oil in a frying pan and add the garlic, chilli, and rosemary. Cook to soften.
Before the garlic browns, add the green beans, lemon juice, and a splash of water. Cover and cook until the beans are soft, about 15 minutes. Add some more water if things start to stick.
Add the spring onions and heat through.
Remove from the heat and leave for five minutes for the magic to happen. Then season and enjoy!
cookbook: Leon (McEvedy)|green beans|side dishes|vegan|vegetarian|