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Green Beans with Potatoes and Garlic

July 15, 2010

Just the other day I was up to my elbows in a home renovation project.

Aside: I only ever update the paint and fixtures in my home when I’m placing it on the market to sell.  I hate that about myself.  The future owner always gets the good stuff.

Anyway.  I wasn’t up to my elbows, exactly, but I was all kindsa contorted between the bathtub, the vanity, and the toilet in our second bathroom.  I discovered new yoga positions during that paint job.

And the Omnivore moseyed by and said, “Hey Hon.  What can I make you for lunch?”

And I smiled.  And I said, “Nothing, sweets.”  You don’t really know how to cook.  And what you do know how to cook, I don’t really want to eat.  So I’ll pass.

Notice how those last three statements weren’t in the quotations.  That means I didn’t actually say them.  I’m learning in my old age how to edit my speech 🙂

But then I had a second thought: If I can get him to boil some potatoes then I can easily whip something together like rosemary skillet potatoes or India Samosa Wraps.

So I asked him to boil me a spud, or two.  And he did boil some potatoes.  But he boiled the whole damn remainder of the 5 lb bag of potatoes I’d purchased over the weekend.  So, after lunch was served, I had a whole lot of potatoes cooked and ready to be dealt with for a whole new meal.  Gee, thanks Honey, I think.

I made a delicious potato dish that included cooked potatoes, finished stovetop, and steamed green beans tossed in garlic infused olive oil.  It is delicious hot, room temperature, or cold.  And a perfect summer side dish.

One Year Ago: Quick Veggie Frittata

Potatoes with Green Beans and Garlic (4 servings, adapted from here)
1 lb green beans, trimmed and cut into 1″ peices
2 lbs small, waxy potatoes
3 cloves garlic
1 T extra virgin olive oil

Bring a pot of water to boil stovetop and place potatoes in a steaming basket.  Steam until tender, checking potatoes by piercing with a knife and allowing the spud to slip off the blade.  Let cool.  Add green beans to the steaming basket and cook 3-4 minutes until bright green.

Cut potatoes into small wedges.

In a large skillet, heat olive oil to medium heat.  Add sliced garlic cloves and cook until slightly brown, about 3 minutes.  Add potatoes and cook 4-5 minutes until the flesh begins to turn gold.  Add green beans and cook 3-4 minutes longer.  Salt and pepper to taste and serve.

Per serving
Calories 226.7
Total Fat 3.8 g
Total Carbohydrate 43.8 g
Dietary Fiber 7.7 g
Sugars 2.3 g
Protein 6.3 g

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One Comment leave one →
  1. July 17, 2010 10:01 am

    Thanks for leaving a comment on my blog, it is much appreciated! Love how you ended up with almost 5lbs of boiled potatoes…:-) Green beans and potatoes are such a great combination.

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