Monday, November 12, 2007


I don’t have a photo, but I made this side dish for the second or third time last night (to accompany this red lentil soup* and some really nice dark, dense whole-wheat seeded bread from Whole Foods) and was reminded how awesome it is, and thus how much I need to tell you about it. I’m pretty sure the recipe is from Ye Old Standby, Vegetables Every Day by Jack Bishop. I love green beans and would never have thought to pair them with ginger. I think it’s the addition of lemon that makes them so addictive to me, though. Better still, it's so quick and easy you can whip it up while your chicken or fish or whatever main dish finishes cooking.

*The soup was really good, a nice change of pace for me (I've never had red lentils before), easy to make, wholesome, and just right on the spiciness scale. But I don't think I love it quite enough to add it to my repertoire, so I'll just let Sassy Radish tell you about it instead.

1 pound green beans, trimmed
1 1½-inch-long piece fresh ginger
1½ tablespoons butter
Finely grated zest from ¼ lemon
¼ teaspoon salt

1. Cook beans in 4 quarts boiling salted water, uncovered, until just tender, 5–8 minutes (depending on thickness). Drain in a colander and wash under cold running water to stop cooking. Drain beans again and pat dry.

2. Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.

3. Heat butter in a nonstick skillet over medium heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.

4. Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.

Serves 4

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