| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chicago | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Green beans, stem ends |
| removed 2" pieces | ||
| 1 | Russet potato, 4 to 5 | |
| ounces peeled diced | ||
| 1 | T | Salt |
| 1 | Clove garlic, peeled and | |
| chopped | ||
| 2 | t | Garlic, minced |
| 1 | Onion, about 4 ounces | |
| peeled cut into thin | ||
| slices | ||
| 4 | Sprigs fresh oregano | |
| 1 | T | Fresh oregano, chopped |
| 2 | T | Olive oil |
| 2 | t | Sherry vinegar |
| Freshly ground black pepper |
INSTRUCTIONS
Fill a medium saucepan halfway with water and bring to a boil. Add the diced potatoes, salt and chopped garlic. Simmer for 5 minutes. Add the onion slices, oregano sprigs and green beans. Simmer until beans are soft but not mushy, 8 to 10 minutes. Drain into a colander. (Recipe may be done ahead to this point; refrigerate until needed.) Heat olive oil in a saute pan. Add drained vegetables, minced garlic, chopped oregano, sherry vinegar and salt and pepper to taste. Toss until heated through and serve with roast lamb, pork or beef. William Rice, Chicago Tribune Magazine 4/12/98 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: "Chez Nous" by Lydie Marshall Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 19, 1998
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”