Thursday, March 4, 2010
Lemon-Sage Beans & Bowie
It’s hard to go wrong when you dress beans up with almonds, serve them in a casserole or cover them in a maple syrup glaze. The possibilities are endless!
I was drawn to this recipe (which I adapted from a 2001 Bon Appétit magazine) for its simplicity. I’m very fond of “fooled you” recipes; dishes that are incredibly easy to prepare yet come across like you require a culinary degree to put them together. Coating the beans in butter that has been flavored with sage and lemon zest works exceptionally well. It adds a delicate citrus and herb flavor that’ll have friends and or guests asking how you prepared them.
I cooked this vibrant side dish while listening to a David Bowie compilation and served them alongside a plate of tomato tortellini. Songs such as Jeangenie, Fame and Golden Years set the mood for an energized cooking experience and the tortellini and beans were a complimenting combination. This side dish certainly won’t draw the type of attention Bowie’s Ziggy Stardust persona did in the ‘70s, but it possesses a flavor that is worthy of serving alongside just about any main course.
Lemon-Sage Green & Yellow Beans (Bowie Style)
1 lb (454 g) fresh green beans and yellow beans
1 tbsp lemon zest, divided
1 tbsp butter
1 tbsp finely sliced fresh sage leaves
Place beans in a large steamer basket. Set steamer basket over a large saucepan of boiling water. Cover and steam beans just until tender, about 8 minutes. Drain well and set aside.
In a large skillet, melt butter over medium heat. Add half the lemon zest and sage. Cook and stir until fragrant, about 2 minutes. Remove from heat. Stir in steamed beans and toss until coated. Season with salt and pepper. Garnish with remaining lemon zest.
Volume: Makes 4 servings
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The Kitchen Roadie