Green bean and potato side dish

4 Servings

Ingredients

Quantity Ingredient
½ pounds Green beans; stem ends removed, 2\" pieces
1 small Russet potato; 4 to 5 ounces, peeled, diced
1 tablespoon Salt
1 Clove garlic; peeled and chopped
2 teaspoons Garlic; minced
1 small Onion; about 4 ounces, peeled, cut into thin slices
4 Sprigs fresh oregano
1 tablespoon Fresh oregano; chopped
2 tablespoons Olive oil
2 teaspoons Sherry vinegar
Freshly ground black pepper

Directions

Fill a medium saucepan halfway with water and bring to a boil. Add the diced potatoes, salt and chopped garlic. Simmer for 5 minutes.

Add the onion slices, oregano sprigs and green beans. Simmer until beans are soft but not mushy, 8 to 10 minutes. Drain into a colander. (Recipe may be done ahead to this point; refrigerate until needed.) Heat olive oil in a saute pan. Add drained vegetables, minced garlic, chopped oregano, sherry vinegar and salt and pepper to taste. Toss until heated through and serve with roast lamb, pork or beef.

William Rice, Chicago Tribune Magazine 4/12/98 Typed and Busted by Carriej999@... 4/98 Recipe by: "Chez Nous" by Lydie Marshall Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 19, 1998

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