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.
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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. 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. Enjoy and keep a close eye on the kids ~ Linda Spiker
Grandma Julia's Green Beans
A beautiful recipe made with fresh green beans, shallots, tomatoes, basil and pin nuts!
- 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.
MAY I PLEASE ASK A LITTLE FAVOR?
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All photos and recipes are copyrighted by Linda Spiker.
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