My CSA share this week is: 2 bags of green beans, 1 bag of yellow (string?) beans, 2 zucchini, 1 small napa cabbage, 2 baggies of salad greens, 1 bunch of dill, and… I think that’s it.
Last night for dinner Albany John had a hankering for combining the fresh dill with the beans and some spuds we had kicking around the house. So while he was playing Super Paper Mario on the Wii, I was slicing off the tips of green beans. I am an excellent prepper. Super slow, but excellent.
I’d already roughly cubed up some potatoes and boiled until they were tender. They were fully cooked, morsel sized, and ready to go.
Once the beans were all sliced, I put a bit of butter in a wok (maybe 1/2 T) and let it melt with the burner on high. Add green beans and let them cook for a few minutes until some of them have browned a bit.
Give the wok some good flips and shakes. C’mon. You know you want to.
While the beans are cooking on the stove, have your handy dandy Albany John come in the kitchen and de-leaf the dill. Press about 4 cloves of garlic through a garlic press (or mince) and add directly to the pan with the beans.
If you don’t have an Albany John for the kitchen, I highly recommend getting one. They really come in handy and are quite deft.
Don’t forget to toss in your potatoes! And don’t forget to shake it! Shake it, baby! Albany John added some olive oil here, maybe 2 T.
We only had one small/medium-ish white potato, so I used half of a gigantic yam I bought at the Co-Op earlier this month. Normally I don’t like sweet starches in savory dishes, but it’s all we had, and I figured the dill would help cover the sweetness.
Let the stuff in the wok cook together for a bit while you mix together…
½ T Coleman’s Powdered Mustard
2 – 3 T distilled white vinegar
1 t dried marjoram
We are going to have zesty, mustardy taters!
Pour it in! Cook it until all the liquid is evaporated and take it off the heat.
Ta da! All done. Mustardy dilly potatoes and beans!
I am sold on this dish – it was great! The green beans had a fresh sweetness to them and were very crisp. They were so small, they were more like haricots verts! So tender yet crunchy and delicious!
The mustard-vinegar seasoning helped blend all of the ingredients together and was a great seasoning (the marjoram was just ’cause we like marjoram. You can add whatever you like, or just leave it out). Are yams less sweet compared to sweet potatoes? Because I liked them in this dish – they weren’t crazy sugary-sweet, and had a nice potato texture with maybe a hint of orangey sweetness. Just, not in a cloying dessert way, if that makes any sense. Maybe boiling them helped cut the sugar as well.
Oh, and I had some frozen soup dumplings left in the freezer, so we ate the rest of them with this and some rice. Eh, they were ok and porky, but not great (they all broke while steaming).