| |
Christmas, Sides, Thanksgiving | |
| 4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments (see photo in main post) 1/3 cup fresh dill, well chopped 3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments extra-virgin olive oil fine-grain sea salt | |
| In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. I stir every minute or two in the beginning, and more often as they brown using a metal spatula. All in all it takes me roughly 7 - 10 minutes to brown the leeks. At this point stir in the dill, and then stir in the green beans. Cook for a couple more minutes - just until the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately. If you want to prepare these green beans ahead of time - read the head notes. | |
Unrated | |
Sort