Saturday night we had our one of our favorite dinners, Roast Chicken with Honey and Lemon and a salad. I didn’t want a heavy side like stuffing or pasta and I was craving fresh vegetables. Bless Magilla, in addition to being my primary recipe tester, he knows when I’m in full blown cooking mode. He braved the storm to get items for a slew of test recipes.
I opened my fridge and aside from realizing that it looks like it was organized by a toddler, I realized we had some cool vegetables at hand. Did I want the fresh broccoli? Nah. Fennel? Nope.
That left fresh beans. I had some leftover cheese in one hand and some garlic in the other as I scoured the pantry to find the perfect extra ingredient. As my friend Sue tells me, “oh you’re soooooo extra”. I wanted the beans to be extra. I think they turned out really really extra.
- 1 small bowl
- 1 Bunch Fresh green beans
- 1 tbsp soy sauce
- 1 tbsp fresh rosemary Minced
- 3 Cloves Garlic keep 1 clove separate
- 1/4 Cup Gorgonzola
- 1 Tbsp Olive oil
- 3 Tbsp Panko
- Wash, dry, and trim the ends off of beans
- Peel and mince two garlic cloves
- Chop the rosemary
- Heat oil in pan until shimmering and add 2 cloves of garlic and panko. Stirring constantly on high heat, cook until just browned
- Lower the heat to medium. Once the garlic is cooked and the bread crumbs are nicely browned put them in a bowl and carefully wipe out the pan
- Heat some more oil
- Add the rosemary to the oil and sear for about 30 seconds before adding the green beans to the pan. Toss gently to coat with olive oil. Add the garlic and soy sauce and continue tossing to coat. Cook on medium high heat for 4-5 minutes. The beans should be cooked but crunchy.
- Remove beans from pan into a serving bowl and top with panko/garlic mixture and Gorgonzola