Green Beans

17 Nov

We’ve been getting a generous share of green beans this fall, and as is typical of too much of a good thing, we are getting a bit over-saturated. Roasted green beans, blanched green beans, green bean casserole, green bean stir fry. The list rolls on like Bubba going on about shrimp in Forrest Gump. As plentiful the green beans are, I never grow (that) weary of them. My favorite way to dress them up? Sauteed with olive oil and a few of my favorite Mediterranean flavors like tart, sweet sundried tomatoes, toasty pinenuts and zingy mint. Use the shallots in your farm box for an earthy base.

Green Beans with Sundried Tomatoes, Pinenuts, Mint and Fresh Mozzarella

2 shallots, thinly sliced

2 garlic cloves, thinly sliced

1 pound green beans, stems trimmed

1 cup oil-packed sundried tomatoes, cut into slices

½ cup chicken stock

½ cup fresh mozzarella, cut into small cubes

1 tablespoon chopped fresh mint

Salt and pepper to taste

Heat a large skillet and drizzle with olive oil. When oil is heated, add shallots and garlic, and cook until softened. Add green beans and sundried tomatoes, and cook until green beans begin to soften, about 3 minutes. Add chicken stock and bring to a boil, then reduce to a simmer, and cover. Cook green beans until crisp but tender, then add cheese, mint and salt and pepper.

 

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