We stopped by the farmer’s market this morning and found the first picking of green beans from our favorite organic vendor. I bought up the remaining bunch, just under a pound. I have plans for them to go into a soup.
I’m in my 30’s now, and the first time I experienced a farmer’s market was here in Lexington just a couple of years ago. I have no idea why I wasn’t more aware of them and didn’t prioritize directly supporting organic farmers sooner. I look forward to the market every week, wondering what will be available and how the ingredients will dictate our weekly menu.
I posted a photo from several weeks back of my tried, true, and favorite green bean recipe. It’s embarrassingly simple, but presents well and suits a variety of tastes. I’m walking the path of upgraded meals you’re proud to show off, and while there isn’t anything obviously special or unique about this recipe, I would serve it to a group time and again.
Savory Shallot and Garlic Green Beans
- 1 lb green beans
- 2 cloves garlic, thinly sliced
- 1 shallot, thinly sliced
- 1 TBS olive oil, for cooking
- salt and pepper to taste
- Wash green beans, removing any woody stems.
- Very thinly slice garlic and shallot.
- Heat a cast iron skillet over medium-high heat, adding a TBS of olive oil.
- Once pan is hot, add shallot. Stir and cook 1-2 minutes.
- Add garlic to pan with shallot. Stir and cook another 1-2 minutes, until just beginning to color.
- Turn heat down to medium-low and add green beans, salt, and pepper. Cook until green beans are bright in color and are just starting to become tender, 7-9 minutes, stirring regularly.
- The trick here is removing the green beans from the heat before they are fully cooked. Remove them once you feel like they could stand just another minute or two.
- Transfer to a serving plate and allow to cool 3-4 minutes. Enjoy!