‘The delicate sweetness of just picked vegetables, is always worth savoring’
I made this dish for the wider family on thanksgiving, alongside a number of other veggie dishes. This was the only one that was eaten, as apparently you don’t need to eat veggies on thanksgiving unless they have marshmallows on them. It is an addictive dish with a nice crunch from the beans and breadcrumbs, a salty element from the cheese and a kick of garlic. It goes well with so many different dishes and I have also served it with pasta for Mr and Baby B.
Ingredients
- 1lb fresh green beans
- 2 cloves of garlic, crushed
- 1oz pecorino or hard vegan cheese, grated
- ½ cup GF breadcrumbs
Method
- Blanch the beans (boil hot water, add a pinch of salt, add the beans for 1 minute and then rinse them in cold water).
- Heat a tsp of EVOO and add the garlic, sauté for 30 seconds, add the breadcrumbs and then the beans, stir fry for 2 minutes until well combined
- Turn off the heat, add the cheese and toss
- Serve hot
