Steamed Green Beans with Cracked Pepper and Chèvre

James Baigrie
The combination of tender, sweet green beans and the tartness of chèvre makes this side dish a nice complement to most main dishes. And it adds color to the plate.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 10 Minutes

Ingredients

1 1/2 pounds green beans, trimmed
1 tablespoon unsalted butter
3 tablespoons olive oil
2 garlic cloves, minced
Sea salt, to taste
Freshly ground pepper, to taste
2 ounces chèvre (goat cheese), crumbled (about 1/2 cup crumbled)
2 tablespoons fresh chives, chopped

Preparation

1. Cook green beans in boiling salted water 5 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain.

2. Melt butter in a large skillet over medium-high heat; add olive oil. Sauté green beans and garlic 5 minutes. Add sea salt and pepper. Sprinkle chèvre and chives on top, and serve warm.

Note:

Sara Foster,

November 2005