Ingredients
4 leeks, well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1/2-inch segments
1/3 cup fresh dill, well chopped
3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments
extra-virgin olive oil or grapeseed
fine-grain sea salt
3/4 pound green beans, tops and tails trimmed and cut into 1-inch segments
extra-virgin olive oil or grapeseed
fine-grain sea salt
Preparation
In 11 inch skillet of pre heat at medium heat add a splash of oil, a generous pinch of salt and the leeks. Stir until the leeks are coated and glossy. Cook, stirring regularly until a lot of the leeks are golden and crispy. I stir every minute or two in the beginning, and more often as they brown using a metal spatula. All in all it takes me roughly 7 minutes to brown the leeks. At this point stir in the dill, and then stir in the green beans. Add lid on and medium click low cook for 8 mins - just until the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately.
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