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Category: Side dish
Prep Time: 15 min Cook Time: 20 min Total Time:
Ingredients:
1 pound red potatoes
1/4 cup olive oil
1 tablespoon chopped garlic
1 1/2 tablespoons finely-chopped rosemary
1 teaspoon grated lemon zest
1/4 teaspoon red chili flakes
1 pound green beans, trimmed and blanched
2 teaspoons fresh-squeezed lemon juice
Salt
Preparation:
In a large saucepan over medium-high heat, add potatoes with water. Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes.
Remove from heat; drain and let cool. When potatoes are cool enough to handle, quarter potatoes lengthwise. Set aside.
In a large frying pan, heat olive oil; add garlic and let sizzle for 30 seconds. Add rosemary, lemon zest, and chili flakes; let sizzle until fragrant. Add cooked potatoes and blanched green beans; saute until vegetables are hot and coated with seasonings. Sprinkle with lemon juice and season with salt.
Serve warm.
I like the green beans cooked a little more then just blanched
For a entree dish: Add 3/4 pound diced, pre-cooked chicken breast, or peeled cooked shrimp, to skillet along with potatoes and beans.
Makes 6 servings.
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Sauteed Green Beans and Potatoes
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Category: Side dish
Prep Time: 15 min Cook Time: 20 min Total Time:
Ingredients:
1 pound red potatoes
1/4 cup olive oil
1 tablespoon chopped garlic
1 1/2 tablespoons finely-chopped rosemary
1 teaspoon grated lemon zest
1/4 teaspoon red chili flakes
1 pound green beans, trimmed and blanched
2 teaspoons fresh-squeezed lemon juice
Salt
Preparation:
In a large saucepan over medium-high heat, add potatoes with water. Bring just to boil; reduce heat to medium, cover, and cook until tender, approximately 12 to 15 minutes.
Remove from heat; drain and let cool. When potatoes are cool enough to handle, quarter potatoes lengthwise. Set aside.
In a large frying pan, heat olive oil; add garlic and let sizzle for 30 seconds. Add rosemary, lemon zest, and chili flakes; let sizzle until fragrant. Add cooked potatoes and blanched green beans; saute until vegetables are hot and coated with seasonings. Sprinkle with lemon juice and season with salt.
Serve warm.
I like the green beans cooked a little more then just blanched
For a entree dish: Add 3/4 pound diced, pre-cooked chicken breast, or peeled cooked shrimp, to skillet along with potatoes and beans.
Makes 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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