Hello fellow CSA members,
Its green bean season! Green beans have been a long standing favorite for me. It all began as a child with the classic green bean casserole traditionally made at Thanksgiving. I’ve come a long way with food awareness since those days of canned beans smothered in canned soup and topped with canned onions. I now realize the importance of fresh, organic and locally sourced food prepared in a health supportive way.
When I opened my box this week and saw those gorgeous tri-colored green beans I put them at the top of the list for dishes I would be creating. I surveyed the rest of the share and decided the mustard greens would go into a frittata, the roselle would become tea and the turnips would get roasted. The peas and sweet potatoes would become a soup and the zucchini would get “zoodled”. This left me with some pecans and turnip tops which would be perfect in a sautéed green bean dish.
Sautéed Green Beans
This is a simple recipe and you don’t need accurate quantities. I like to have about a cup of the finished dish per serving.
Crack the pecans and remove the shells. Chop some garlic. Roughly chop the turnip tops. Snap the beans into bite size pieces, removing the stem.
In a sauté pan heat some ghee over medium heat. Add the beans and sprinkle with salt. Toss a few times and let cook for about 3 minutes. Add the garlic to the pan and cook for another 2 minutes. Add the turnip tops and cook another minute. Remove from the heat and toss with a little fresh lemon juice. Cover and let stand a few minutes. Just before serving toss with pecans.
I enjoyed my sautéed beans over rice, with a poached egg and little kimchi on the side.