When I was a little girl, I hated green beans. I used my fork to slide them off my plate into my napkin when my mom was distracted. Then I wrapped them up, said I needed to use the bathroom and flushed them down the toilet. Leave no evidence. Yes, I was a brat.
I don’t flush green beans down the toilet anymore, unless they come from a can. I just can’t eat canned green beans…because of childhood trauma and all. But I can eat fresh green beans, sautéed with shallots, tossed with tomatoes and basil, and sprinkled with a little sea salt.
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Thanks to my Grandma Julia we have a wonderful fresh green bean recipe that we make almost every Thanksgiving, and a few times in between! It has morphed a little over the years, we’ve added the shallots and the pine nuts but the essence is still the same!
How to Chiffonade:
When making these delicious green beans (that no one would ever flush) we use a technique called a chiffonade for the basil. Simply stack your basil leaves, roll as tightly as you can and slice. You end up with thin ribbons of basil.
The Recipe: Grandma Julia’s Green Beans
Tips and what you will need: a good knife (my favorite) and a good pan. If you are in need of a quality non toxic, non stick ceramic pan I recommend Xtrema Ceramic. It’s a solid, heavy pan that cooks evenly and can be transferred from cooktop to oven. The pan and handle are one piece which means the handle will never come loose, but does heat up. A protective silicon handle cover (you can see it in the photo) is provided for protection. I love mine and use it everyday!
Grandma Julia’s Green Beans
- 1 lb. green beans, trimmed
- 2 large garlic cloves, minced
- 3 Tablespoons butter (or olive oil, clarified butter or ghee)
- 6 basil leaves, chiffonade
- 1 large tomato diced
- 2 med sized shallots, peeled and thinly sliced
- sea salt
- roasted pine nuts
- Prepare all ingredients while you bring a large pot of water to boil. When water comes to a boil, place a medium sized saucepan on med-high heat. Melt butter and begin sautéeing shallots. Sauté for five minutes, stirring occasionally. Place beans in boiling water, blanche for 3 minutes. Drain in colander then pour beans into pan with shallots. Sauté for 5-6 minutes. Add garlic and basil, cook for 1-2 more minutes. Add diced tomato, and pine nuts, sprinkle with sea salt, toss and serve.
Enjoy and keep a close eye on the kids ~ Linda Spiker
MAY I PLEASE ASK A LITTLE FAVOR?
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Whole 30, grain free, gluten free, dairy free option