Warning! Warning!
The next few pictures do not necessarily reflect the beliefs or appetite of the writer.
Did you think I’d been hijacked? I haven’t.
A few weeks ago, on Derby Day, we went to a wonderful dinner with Mr. How Sweet’s parents and some friends. I must have had one too many mint juleps, because I actually found the green beans to be appetizing.
I didn’t sample any—taking food away from Mr. How Sweet or one of his friends is like trying to pull raw meat from a hungry lion—but I’ve been thinking about those beans ever since, so here they are.
Like all vegetables, after the first few bites I was ready to spit the rest out. It really was delicious, but my mouth is anti-veggie and it just wasn’t happening. Instead, I proudly picked out all the shaved parmesan.
A surefire way to get the veggie-averse people in your life to eat their greens is great seasoning and a generous helping of cheese. And no, I didn’t forget bacon—it just didn’t fit the Tuscan theme.
Tuscan Green Beans
Serves 3–4
- 4 cups fresh green beans
- 1/2 cup fresh chopped tomato
- 1/4 cup shaved Parmesan
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- Salt and freshly ground black pepper, to taste
Prepare the green beans as you prefer—I steamed mine until tender-crisp. In a large bowl, toss the warm beans with chopped tomato, olive oil, garlic, salt, and pepper so the flavors meld. Finish by topping with shaved Parmesan and serve immediately.
Peace out, green beans. I probably won’t eat you again for approximately 6.82 years.