Receta Green Beans with Potatoes and Garlic
Just the other day I was up to my elbows in a home renovation project.
Aside: I only ever update the paint and fixtures in my home when I’m placing it on the market to sell. I hate that about myself. The future owner always gets the good stuff.
Anyway. I wasn’t up to my elbows, exactly, but I was all kindsa contorted between the bathtub, the vanity, and the toilet in our second bathroom. I discovered new yoga positions during that paint job.
And the Omnivore moseyed by and said, “Hey Hon. What can I make you for lunch?”
And I smiled. And I said, “Nothing, sweets.” You don’t really know how to cook. And what you do know how to cook, I don’t really want to eat. So I’ll pass.
Notice how those last three statements weren’t in the quotations. That means I didn’t actually say them. I’m learning in my old age how to edit my speech
But then I had a second thought: If I can get him to boil some potatoes then I can easily whip something together like rosemary skillet potatoes or India Samosa Wraps.
So I asked him to boil me a spud, or two. And he did boil some potatoes. But he boiled the whole damn remainder of the 5 lb bag of potatoes I’d purchased over the weekend. So, after lunch was served, I had a whole lot of potatoes cooked and ready to be dealt with for a whole new meal. Gee, thanks Honey, I think.
I made a delicious potato dish that included cooked potatoes, finished stovetop, and steamed green beans tossed in garlic infused olive oil. It is delicious hot, room temperature, or cold. And a perfect summer side dish.
One Year Ago: Quick Veggie Frittata
- Potatoes with Green Beans and Garlic (4 servings, adapted from here)
- 1 lb green beans, trimmed and cut into 1″ peices
- 2 lbs small, waxy potatoes
- 3 cloves garlic
- 1 T extra virgin olive oil
Bring a pot of water to boil stovetop and place potatoes in a steaming basket. Steam until tender, checking potatoes by piercing with a knife and allowing the spud to slip off the blade. Let cool. Add green beans to the steaming basket and cook 3-4 minutes until bright green.
Cut potatoes into small wedges.
In a large skillet, heat olive oil to medium heat. Add sliced garlic cloves and cook until slightly brown, about 3 minutes. Add potatoes and cook 4-5 minutes until the flesh begins to turn gold. Add green beans and cook 3-4 minutes longer. Salt and pepper to taste and serve.
Per serving
Calories 226.7
Total Fat 3.8 g
Total Carbohydrate 43.8 g
Dietary Fiber 7.7 g
Sugars 2.3 g
Protein 6.3 g