Leftover Haricot Verts. Not too exciting. But as I peered into the fridge, I saw some stray dill. This weed had enhanced both tzitizki and crock pot potato & leek soup. There was a handful remaining- just taking up space in the fridge.
Could this be ‘too green’? Dill and green beans are two of the most herbaceous flavors going. A wine pairing rule of thumb is ‘like goes with like’. We’re going for it!
The lemon juice gives this simple sauté just enough pop to be refreshing to the palate, the oily zest rounds out the mouthfeel. Voila! Simple elegance that the body craves.
Bright Green Beans
Two generous servings
1 Tbsp olive oil
2-2 cloves garlic, sliced thin
6 oz haricot verts, ends snipped
1 Tbsp lemon juice (1/2 an average lemon)
2 tsp lemon zest
1/2 cup dill, chopped
salt and pepper to taste
Cook green beans in a microwave for 1 minute.
Heat garlic in oil in large pan over low heat until the garlic just begins to sizzle. Turn heat to medium high. When garlic is just beginning to brown, add beans and sauté for about 1 minute. Add lemon zest and juice. When the juice is absorbed, add dill, salt and pepper and serve.
Bonus step: Let the green beans cool, put into a kitchen aide with 2 tbsp grated Parmesan cheese, and enjoy green bean pesto!