On any given night, vegetables take a back seat to whatever main dish graces the stage at our house. I need some nudging if I’m going to go the extra mile with the green portion of my plate.
But the other day, on my never-ending quest to de-clutter, (Seriously people, what is the secret to keeping crap off horizontal spaces?) I came across Grandma Glass of Milk’s recipe for green beans.
I had forgotten how much I love this dish. *Hides head in shame.* To make up for a couple years without them, I’ve eaten them pretty much every day for the past two weeks. It helps that the farmer’s market is overflowing with baskets of green beans right now.
Grandma Glass of Milk’s green beans are dressed up with sauteed onions, and tomatoes, splashed with red wine vinegar, and cooked for a flash just to lose that little bit of crunch they hold. They’re simple, but inspired.
And when your main dish is something you could make with your eyes closed, then use the 5 minutes you found to dress up your veggies.
To make a side for 4, you will need:
- A bunch of green beans
- 4 T unsalted butter (don’t tell my Grandma, but more often than not, I only use 2)
- half an onion, finely chopped
- 1 tomato, chopped, seeds discarded
Steam your green beans till they retain a little bite, drain, and set aside. Melt butter in large skillet. Add onion, and salt and pepper, to taste, and saute till golden, about 8-10 minutes. Add tomatoes, and stir quickly. Throw green beans back in the skillet, toss everything around, and remove from heat, so the tomatoes retain much of their brightness. Tell your main dish to step aside.