As a child I had some pretty definitive ideas about vegetables…
Rule 1: If it looks like a tree, not eating it. AKA no broccoli or cauliflower, brussels sprouts, celery.
Rule 2: Bottom of asparagus okay. Top not okay. See Rule 1.
Rule 3: Romain lettuce only.
Rule 4: Yellow beans only. No green beans on my plate please and thank you.
And this is just a sampling of my will eat list when it came to vegetables. There is also a long list relating to fruit. Reflecting back I was fairly picky.. well perhaps we could say I was specific about what I wanted to eat.
As an adult it is hard to let go of these little idiosyncrasies. I still don’t eat the tops of asparagus. Yes I know they are the best bit, and occasionally I will eat that part, but mostly the tops remain on my plate. I also still do not like broccoli (broccolini is okay though). But I have grown up some… cauliflower and brussels sprouts are now two of my favorite veggies. And I do like green beans now. Probably eat more of green beans than yellow ones now. Big steps for me!
To be honest I have no idea where the yellow beans only rule came from.Really green and yellow beans pretty much taste the same. And it is shameful to acknowledge that I only recently let go of that one. Now my favorite way to prepare green beans is to first saute the beans with lots of garlic and pepper, then finish by braising them with some chicken stock. Yum! And when T. isn’t home I add some roasted pine nuts (as one of his idiosyncrasies is no nuts in food) for some extra crunch with the beans.
These tasty beans are great with a grilled steak or lamb chops. The recipe also my favorite way to prepare broccolini! Enjoy 🙂
- 1 pound green beans, cleaned and trimmed
- 2 garlic cloves, minced
- 1 tbsp of oil
- 1 tbsp butter
- 1 tsp of cracked pepper
- ⅓ cup chicken stock
- ¼ cup pine nuts
- Heat oil and butter in a fry pan over medium heat. Add garlic and saute for 2 minutes till fragrant.
- Add green bears and pepper, saute for 5 minutes.
- Add chicken stock, reduce heat and simmer till beans are tender - approximately 10 minutes.
- In the meantime roast pine nuts in oven.
- To serve plate beans and top with nuts.