Sunday, July 8, 2012

garlicky green beans, almonds, hard-boiled eggs

this is a quick post for a very quick and easy dish. seared green beans with blackened-y bits, lots of garlic, crunchy almonds, and just-right hard-boiled eggs come together in no time flat to make a hearty side dish, potluck favorite, or a light dinner for these summer dog days.

of course i shouldn't complain, living in relatively cool portland, but even 90 degrees feels hot when there's no a/c and fuzzy animals insist on wrapping themselves around you at all times. we've been keeping cool by eating lots of salad dinners and refrigerator scroungings and thinking cooling thoughts of arctic breezes. 

i don't even want to think about how i'm going to deal with being back in texas (in AUGUST, no less). lots of complaining and praising of central air conditioning, i guess.

anyway, this is simplicity itself. heat about a tablespoon of olive oil in a large pan on pretty high heat (like 8 out of 10 high). the heat is important because you want to get the beans nicely singed - it makes them way more flavorful. once the oil's shimmery, add about a pound of trimmed green beans.

let them sit for a minute or two, then you can stir every minute or so. don't get too crazy with the stirring - you want them to develop those nice black spots. they'll take 5 -6 minutes total. while that's happening, you can start the eggs. i don't know where i heard this, but the best way i've found to cook hard-boiled eggs is to cover them with about an inch of water, put them on high, let it boil for 1 minute, then take them off the heat and let them sit for 10 minutes before cooling them off in an ice bath. it's always worked really well for me and avoids that chalkiness and grey yolk layer that makes people hate them.

when the beans are just about tender (grab one out and nibble it, if you like), add a few big pinches of salt and 3-6 minced cloves of garlic. we are huge garlic people, so i err on the side of lots. you can go ahead and take the pan off the heat and just stir the garlic and beans around a bit so that the garlic loses its rawness. then after a minute or so, put them in a bowl with the juice of half a lemon and a handful of chopped italian parsley. or regular parsley. i'm not sure there's much of a difference.

this is best at room temperature, so once you're ready to eat, add perhaps 1/2 cup chopped toasted almonds, more salt if it needs it, and some chopped up eggs. you can make it look nicer if you make each plate up individually, but i also like adding the eggs to the bowl because the yolks add kind of a creaminess to the whole thing.

regardless, it takes about 15 minutes total and it's actually really filling and tasty. you could also add like grilled chicken to it if you wanted, but personally i think it's kind of creepy to eat chicken and eggs together.

but maybe that's just me.

1 pound green beans (asparagus would also be good!)
3-6 cloves garlic
handful parsley
1/2 cup or so toasted almonds
3? eggs (i don't know - maybe like an egg per person?)
tomatoes would not be half bad, either

listening to: now that chicken and egg together thing made me think of paul simon's mother and child reunion. so that. 


  1. (chickens love hardboiled eggs, just for the record... you're welcome.)

    1. oh, wow, that is too gross for me to even handle. crazy feather-dinosaurs!

  2. After an onion soup i wanted to prepare something healthy after the soup and this is it :)

  3. i hope it worked out well! onion soup sounds great, actually... maybe that should be my weekend project.