Ingredients

The following ingredients have 8 Servings
  • 1 pound (455 g) slender green beans, washed and trimmed
  • 3 tablespoons Fody Shallot-Infused Olive Oil
  • 3/4 cup (54 g) finely chopped leeks, green parts only
  • 3/4 cup (48 g) finely chopped scallions, green parts only
  • 1/4 cup (28 g) finely chopped leek bulb
  • Kosher salt
  • Freshly ground black pepper

Instruction

  • Bring a large pot of water to a boil and drop in the beans. Cook them for just a couple of minutes or until very crisp-tender. Do not overcook at this point, as they will be cooking more in the sauté pan with the oil, leek and scallion greens. Drain the beans, then pat with paper towels to really dry them off.
  • Heat a large sauté pan over low-medium heat, add Fody Shallot-Infused Olive Oil and heat until shimmering. Add the leek greens, scallion greens and leek bulb and sauté until very soft, but not browned, about 2 minutes. Add the green beans and sauté for about 1 minute until the beans are nicely coated with the leek/scallion mixture and are the perfect crisp texture. Season with salt and pepper and serve immediately.