Spring Green Beans

Leeks are delicious in soups and mixed with other veggies such as green beans.

• 1 tbs. butter
• 2 leeks, use the white and lighter green parts only, cut them into slices (about 2 cups)
• 1.5 lbs. Green beans (use fresh ones, trimmed)
• ¼ cup white wine or low-sodium chicken broth
• 1 tbs. Fresh tarragon, chopped
• ½ tsp. each salt and pepper 

In large saucepan or skillet pan, melt butter at a medium heat and add leeks.  Cover and cook – stir occasionally until leeks are soft (about 5 min.).  Remove from pan, cover to keep warm.  

To same pan or skillet, add green beans, wine ¼ cup water, tarragon, salt and pepper.  Cover and cook, stirring occasionally until beans are tender (about 7 minutes).  Uncover and cook until water reduces a little – about 1 min.  Serve on platter with reserved leek mixture poured over top of beans.  Serve with grilled fish or chicken for a light and quick spring meal.

(Recipes adapted from Womans’ World Magazine, 4/12/10)