Herbed Green Beans and Mushrooms
Makes about 5 1 / 2cups(6 or 7 servings)
1 pound green beans, trimmed
1 1/2 tablespoons olive oil, plus more for garnish
1 pound button, white, brown or cremini mushrooms, stem ends trimmed, thinly sliced
Freshly ground black pepper
2 tablespoons chopped garlic (from about 5 cloves)
2 tablespoons chopped chives
2 tablespoons finely chopped parsley
Fill a 6-quart pot with water, add a pinch of salt and bring the water to a boil over medium-high heat. Have ready a large bowl of ice water. Add the green beans to the boiling water and cook for 6 to 7 minutes, until just tender. Immediately drain the beans and transfer them to the ice water. Let the beans cool for 10 minutes, then drain them, cut them into 1 1/2-inch pieces and allow them to air-dry.
Heat 1 tablespoon of the oil in a large nonstick sauté pan or skillet over medium-high heat. Add the mushrooms, and season with salt and pepper to taste. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are soft and just starting to brown and their liquid has evaporated. Push the mushrooms to the sides and add the remaining 1/2 tablespoon of oil to the middle of the pan. Add the garlic and stir it in the oil for a minute or two, until it becomes fragrant, then toss to combine with the mushrooms. Add the green beans; toss to combine and rewarm the beans.
Remove the pan from the heat and stir in 1 1/2 tablespoons of the chives and 1 1/2 tablespoons of the parsley. Toss to evenly coat the vegetables with the herbs.
Transfer to a serving dish and garnish with the remaining 1/2 tablespoon each of chives and parsley. If desired, drizzle a tablespoon of oil over the vegetables to add shine and flavor. Serve warm or at room temperature.
NOTES: Pre-boil the green beans so they’re done just right. Thinly sliced mushrooms are sautéed and flavored with garlic, and the beans are mixed in along with fresh herbs. The beans need to cool in water for 10 minutes and then air-dry before being added to the mushrooms.
Stephanie Witt Sedgwick, Special to The Washington Post
Roasted Green Bean and Potato Salad
4 to 6 servings
Canola oil, for the baking sheet, plus 2 tablespoons for the vegetables
1 pound (about 5 medium) Yukon Gold potatoes, peeled and sliced 1/4-inch thick on the diagonal
10 ounces haricots verts or tender young green beans, ends trimmed
1 medium onion, preferably Vidalia, thinly sliced
Freshly ground black pepper
2 tablespoons honey
Freshly squeezed juice of 1 lemon (about 1/4 cup)
1/4 cup coarsely chopped flat-leaf parsley
Brush a rimmed baking sheet generously with the oil and transfer it to the oven; preheat to 400 degrees.
Combine the potatoes, green beans and onion in a large bowl. Add the 2 tablespoons of oil and season with salt and pepper to taste. Toss to coat the vegetables with the oil, then transfer them to the heated baking sheet and spread evenly. Roast, stirring occasionally, for 35 to 45 minutes or until the vegetables are charred and browned.
While the roasted vegetables are still warm, drizzle them with the honey and lemon juice, sprinkle with the parsley and toss to coat. Taste, and add salt and/or pepper as needed. Serve at room temperature, or, preferably, refrigerate until chilled. If you are serving the salad cold, taste for seasoning just before serving, because chilling dulls the flavor.
NOTES: The combination of green beans and potatoes is a Southern classic, but it's normally served warm, with ham hock or bacon. This lightened-up picnic salad is bright with flavor. The green beans turn slightly sweet, and the lemon juice adds a little zip. The salad can be made a day in advance, covered and refrigerated. It is best served cold. From chef and cookbook author Virginia Willis.
NUTRITION Per serving (based on 6): 156 calories, 3 g protein, 26 g carbohydrates, 5 g fat, 0 g saturated fat, 0 mg cholesterol, 45 mg sodium, 2 g dietary fiber, 8 g sugar