| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chicago |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Green beans; stem ends removed, 2" pieces |
| 1 |
sm |
Russet potato; 4 to 5 ounces, peeled, diced |
| 1 |
tb |
Salt |
| 1 |
|
Clove garlic; peeled and chopped |
| 2 |
ts |
Garlic; minced |
| 1 |
sm |
Onion; about 4 ounces, peeled, cut into thin slices |
| 4 |
|
Sprigs fresh oregano |
| 1 |
tb |
Fresh oregano; chopped |
| 2 |
tb |
Olive oil |
| 2 |
ts |
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
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