I’m always looking for a new take on green veggie side dishes. I tend to get stuck into a meat/starch/green rut, all the more reason to pull those individual up out of the rut. Different doesn’t necessarily mean complicated Sometimes it’s as simple as this, taking a couple of different basics and mixing them together. Lee Bailey’s recipe in Southern Food & Plantation Houses, the inspiration here, calls for serving the beans chilled but I prefer them warm. Your choice.
- Green Beans
- Rosemary, 1 sprig or 2 teaspoons dried
- Olive Oil, 3 tablespoons
- Dijon Mustard. 1 tablespoon
- Balsamic Vinegar, 1 tablespoon