Pick of the Beans


As a child, one of my favorite times of year was picking the last green beans of the season.  We even got to pull out the vines, assurance that I wouldn’t be doing the chore again during the summer heat.  When I was cleaning out my garden a few weeks ago, and pulled up my own green beans, I dug up some beautiful elephant garlic that I didn’t even know existed and was reminded of clearing out my parents’ garden.  This time, I added the garlic to the green beans and came up with a delicious recipe for me and my family.  Enjoy!

Green Beans and Garlic

4 cups green beans
1/2 cup elephant garlic or 1/4 cup “regular” garlic
1/4 cup parmigiano reggiano cheese, shredded
3 tablespoons olive oil
1/2 cup vegetable or chicken stock
1 teaspoon crushed red pepper (optional)
1/2 teaspoon pepper (to taste)
1/2 teaspoon salt (to taste)
Juice of 1 lemon (to taste)

-Clean and slice garlic, sweat in olive oil with pepper flakes until tender
-Blanch beans until desired doneness – hold aside
-Remove garlic mix from heat, place in a blender, add stock and parmigiano reggiano
and blend until smooth
-Toss together with green beans, season to taste with salt, pepper, and
lemon juice. Enjoy hot or cold.

This creates a “creamy” green bean for you and your kiddos. You can also
use it as a dipping sauce.