Who knew green beans could be so flavorful? I received a copy of Heidi Swanson’s cookbook for my birthday (thanks Nic and Britt), and never have I earmarked so many different recipes to try in one book. This was the first one I made and it was absolutely delicious and tasted so fresh. Honestly, you have to try it. It seems too simple to be true but the combo of the leeks and dill is incredible. Her book gives the option to add some items to make it more of an entree which I tried but below is what I’d suggest as the dish so flavorful that I personally think you don’t want to add much more to it to dilute the flavors. You can check out her blog here. I’m looking forward to trying many more of her recipes and then sharing with you all!
For new and improved recipes, please visit The Simple Kitchen!
- 2 Tbsp extra-virgin olive oil
- fine-grain sea salt
- 4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into ½-inch segments (see here)
- ⅓ cup fresh dill, well chopped
- ¾ pound green beans, tops and tails trimmed and cut into 1-inch segments
- 4 Tbsp water
- 2½ cups or 1 can (15 oz) white beans
- In a large skillet of medium-high heat add olive oil, a pinch of salt and the leeks. Stir until the leeks are browned and glossy, roughly 7 – 10 minutes.
- Add the dill, the green beans and 4 Tbsp water. Cook for a couple more minutes then add the white beans and cook until the green beans brighten up and lose that raw bite (you may need to cover to cook the green beans thoroughly).
- Serve immediately and enjoy!
Serving Suggestion: Top with some roasted sliced almonds for an added crunch.