So Thanksgiving is two days away.Â Maybe you need a side dish, and maybe I need a blog topic?Â Maybe there’s some way we can help each other out?
You bet your sweet ass, there is!
See, I’m a meat eater from way back, and I’ve only recently reached the point where I can eat vegetables without making gag faces.Â While I realize this doesn’t make me a paragon of maturity, it down put me in a position to expound on vegetable dishes that the non-vegetable lovers out there might like.Â For instance, here’s one I’ve made for the last three Thanksgivings that has gone over very well.Â Feel free to try it.
(You’ll notice everything is sort of tossed in without much precision. You won’t find a lot of measurements here.Â Sorry about that.)
Nate’s Green Beans and Sundried Tomatoes
2 cloves of garlic, smashed and minced (show some self-respect and don’t use a garlic press, okay?)
3-4 sundried tomatoes, cut into thin strips
About a tablespoon of diced white onion
A big bunch of fresh green beans, as many as you want (I usually do enough to fill a 14″ cast iron skillet)
About 2 tablespoons of butter
AÂ few splashesÂ of white wine
Okay, so heat up your skillet and sautee the garlic and onions in the butter.Â Wait until they’re good and fragrant, then toss in the tomoatoes.Â Give those some time, then add the green beans .Â The goal is to sear the beans and tomoatoes a bit, so cook them for a good while, splashing now and then with the wine.Â Once you’ve got some good black marks on them, splash one last time and then cover.Â Leave it for a couple of minutes to cook the rest of the way, and then you’re done!
Happy Thanksgiving, everybody.