I don’t know about you, but I get into vegetable slumps. When someone in the house says they love the way I prepare a vegetable, I tend to make it. And make it again. And then make it again…until they gently ask me to maybe try a new veggie for a while. That is sooooo me. (Sorry, family!) I did that with brussels sprouts this year. I went nuts with them. I was so excited to have the entire family enjoying them (because I roasted them…they hated them boiled!)…that I was making brussels sprouts far too often. I was asked to please add something new….so now we are onto green beans. Lucky for us, Costco is supplying us with some great green beans this year! Love that place!
Green Beans with Crispy Leeks
2 leeks, sliced thinly
3 Tbs extra virgin olive oil
3 large garlic cloves, diced, or pressed
4 oz vegetable stock
1 lb green beans
To a small saute pan, add olive oil. Once hot, add the leeks and saute until crispy. Using a slotted spoon, lift the leeks out of the pan and onto a paper towel to drain.
Now add the garlic cloves to the pan and saute them. Don’t let them get too brown or overcooked, or they will taste bitter. Add them to the little leek pile.
Now add about 4-6 ounces of veg stock to a pot and bring to a boil. Add the green beans and cover. When cooked through and broth is nearly gone, add the garlic.
Serve with the crispy leeks on top.
What did I love about this recipe? I love any new spin on a vegetable. It is fun to try them new ways!
What didn’t I love about this recipe? Nothing. Nothing to not love.