Sautéed Green beans with sundried tomatoes

quick summer bites

Green beans @eatyourselfgreek

London greeted me back with the warmest weather and a huge smile. My little green patch of tomatoes is growing strong and there is a quick little something I wanted to share with you: sautéed green beans with sundried tomatoes and lemon zest.

Head straight to the recipe.

What to make when back from hols and the fridge stands empty? Well, it could have been pasta but I gave it a miss. I never overload the freezer, green beans though always find a space, normally at the back (not first choice of veg). The pantry is an entirely different story, however. Preserved items on the top of the list count sundried tomatoes, capers, olives, nuts, seeds, pasta, rice, molasses and just about all the dried herbs you can name.

Quick dishes are always 10 minutes away unless obviously it’s an all-mighty stir fry with a dozen of ingredients. When I’m hungry, I’m usually really hungry and with an oriental style stir fry it fells I’m chopping my life away over the wooden board. So, it’s a 2 ingredients dish, 5 if you count the olive oil, garlic & lemon. It can’t get more frugal than this, nor more delicious.

I often say to myself this is hardly a recipe but it’s the quick and healthy we should make a note of and enjoy more often.

I love this green beans dish for its versatility. The combination of green beans and sundried tomatoes are at the core and you can embellish with pretty much any pantry staple you have handy. Think of Kalamata olives or a mix of olives, nuts and seeds, pine nuts are a big favourite.

Let’s make these green beans


Sautéed Green beans with sundried tomatoes and lemon zest


Ingredients

    • 2 Tbsp. olive oil
    • 1 garlic clove, pressed
    • 7-8 roughly chopped sun-dried tomatoes
    • salt and pepper, to taste
    • 400 gr fresh or frozen green beans
    • 1 lemon, for its zest

Directions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the garlic and cook for a few minutes, until it starts to soften and follow with the sun-dried tomatoes and the green beans.
  3. Allow to sizzle for a few minutes, covered so that no steam escapes and the beans soften nicely.
  4. Once the beans are tender crisp you are ready to serve with a bit of lemon zest.

It’s wonderful as a warm salad to be enjoyed on its own or a side dish. Check out more quick recipes here.

Do you have any favourite quick and healthy dish? Let me know in the comments.

from London with love,

Eugenia

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