The other day I was checking out the vegetable garden - you know, just to see what was going on out there - when I came upon a very pleasant surprise. After a summer with over 60 consecutive days of 100+ degree temperatures, this exercise of visiting the garden had become futile; I was so used to the stunted, barren plants and wilty leaves. So I wasn't expecting to see what was hiding under the palm-sized leaves of the bean stock... GREEN BEANS! Lots of them... so many that I had to pick them right away, and most of them were already beyond eating size. But a good 2 lbs of them were beautiful, crisp and ready to be cooked.
So one night last week I worked on a new recipe for these beauties, which accompanied zesty braised chicken with lemon and capers, also known as Updated Coq au Vin, and which is perfect as is from Food & Wine Magazine (just click and try for yourself!).
Green Beans with Feta & Olives
1 lb green beans, ends cut off & halved
1 tbsp olive oil
1 'Sweet 100' onion, sliced crosswise in 1/2" strips
1 clove garlic, minced
handful feta cheese
9 kalamata olives, quartered lengthwise
salt & pepper
Boil the green beans in a large pot of salted water for 8 minutes or until crisp tender. Drain and cool in an ice bath to preserve color and texture.
In the same pot, heat olive oil over high heat and add the onion. Sautee for 5 minutes or till slightly browned, then throw in the garlic. Wait for garlic aroma, then return the beans to the pot. Season with salt & pepper to taste.
To serve, dress with feta & olives. Enjoy!
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