Growing up my mom made the best green beans and potatoes. Lawd they were yummy. She would clean them, cut them and put them in a pot with Idaho white potatoes, seasonings and several pieces of cooked bacon. I can smell them now. Yesterday, after yoga, I went to my local farmers market stand and got a bag of green beans and decided I wanted to pay homage to my mom’s green beans and potatoes, but with a healthy twist. Now, don’t stop reading because you hear the word healthy, as Eddie Murphy said, in the movie, Life ~ “Don’t be scared.” LOL. 😉
These Green Beans and Red Potatoes are full of flavor and doesn’t take an hour or two to make and you still get the wonderful nutrition benefits of the vegetable. Green beans are high in antioxidants and contains, Vitamin A, B and C. The amino acid in beans and peas make them a great options for vegetarians.
This recipe is very simple and makes a wonderful side dish. Since we are on the subject of green beans. I also decided to make a recipe from one of my favorite chefs, Michel Guerard. My husband gave me a copy of his first cookbook back in 1976, Michel Guerard’s Cuisine for Home Cooks. He is a Michelin 3 star Chef of France and his recipes are fresh, simple and full of flavor. Today I made a vegetarian version of his Cream of Pea Soup. I changed it up a little and used super greens, chard, spinach and arugula, instead of the bibb lettuce. I also used greek yogurt, instead of creme fraiche, but I did not skip on the butter. I used my french butter for the recipe. Hey you got to indulge sometimes.
I hope you enjoy these easy Green recipes. Hey, I love to eat in color, today it was all about the greens. Bon A Petit! Remember to always Set the Table with Love.
Green Beans and Potatoes
3/4 pound green beans, trimmed and cut in half
1 pound red waxy potatoes, scrubbed and cut in 2-inch wedges
2 tablespoons extra virgin olive oil
4-5 small garlic cloves (to taste), minced
Sea salt and red chili pepper flakes, to taste
1. Steam the green beans above 1 inch of boiling water for four to five minutes until tender. Remove from the steamer, and rinse with cold water. Set aside. Add the potatoes, and steam for 10 to 15 minutes until tender.
2. Heat the oil over medium heat in a large, nonstick skillet. Add the garlic and red chili peppers, and cook for a minute or so until the garlic is fragrant. Stir in the beans and cook, stirring, for three minutes until quite tender and coated with oil (but still bright green).
3. Gently stir in the potatoes, and add salt and pepper. Cook, stirring, until they begin to color lightly, about 3 -5 minutes. Serve Warm.
Inspired Michel Gerard’s Vegetarian Version Cream Pea Soup
2 tablespoons butter
1 onion, chopped
1 cup Super Greens, I used chard, spinach and arugula
1 1/2 quart vegetable stock
2 cups fresh or frozen tiny green peas
2/3 cup greek yogurt
Melt the butter in a saucepan, add the onion, and sauté it until lightly browned. Add the super greens and cook it until wilted, about 4 -5 minutes. Add the vegetable stock and bring to a boil. Then add the peas and simmer for 6 minutes, if frozen, 15 minutes, if fresh.
Puree the soup in a food processor and strain back into the saucepan.
NOTE: The recipe can be prepared ahead of time, before adding greek yogurt, add this whenever you warm the soup up and are ready to serve it.
Reheat the soup and bring to a boil. Whisk in the greek yogurt and bring the soup to a boil again. Season to taste with salt and pepper and serve hot.