
Sautéed Green Beans
with Ginger
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greekrevivalcookbook.com
A large bowl of green beans
(about 1 pound)
3 tablespoons extra virgin olive oil
3 cloves garlic, thinly sliced
3-inch piece of fresh ginger,
peeled and julienned
1 teaspoon sea salt
½ cup dry white wine or water
1⁄3 cup slivered almonds for garnish
from
Greek Revival from the Garden
Growing and Cooking for Life
Patricia Moore-Pastides
160 pages, 155 illustrations
hardcover; ebook, $27.95
Young Palmetto Books
Kim Jeffcoat, series editor
FORTHCOMING IN JUNE
EQUIPMENT: colander, cutting board, chef’s knife, garlic press, paring knife, measuring
spoons, liquid measuring cup, dry measuring cups, large sauté pan with cover, wooden spoon,
serving bowl
Put the beans in a colander and rinse them. Trim off their stems.
Heat the extra virgin olive oil in a large sauté pan over medium-high heat.
Sauté the garlic and ginger in the oil for a few minutes until the garlic begins to brown.
Add the green beans to the pan. Sprinkle them with sea salt and stir them with a wooden
spoon to distribute the salt.
Pour the wine or water over the beans, cover the pan, reduce the heat to medium, and cook
for 5 minutes.
Remove the cover from the pan, reduce the heat to low, and simmer the beans until the liquid
has nearly evaporated (about 3 minutes).
Transfer the green beans to a serving bowl, garnish with slivered almonds, and
serve immediately.
Serves 6
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