Fresh Shell Beans with Wilted Greens

(Chez Panisse Vegetables)

                       

1 lb. shell beans                                          

1 shallot, minced

5 cloves garlic, 3 whole, 2 minced                       

2 T. red wine vinegar

1 sprig rosemary or 4 leaves fresh sage 

4 T. extra virgin olive oil

Freshly ground pepper

 

 

Shell beans and place in a 2 qt. Pot with 3 /12 C water.  Add the whole garlic cloves and rosemary or sage.  Bring to a boil and simmer gently for 25 min. until tender.  Turn off heat, add about ½ tsp. salt, and let beans sit. 

 

Place minced garlic and shallot in a small bowl with vinegar and ¼ tsp. salt and allow to macerate for several min.  Stir in olive oil.  Pour vinaigrette into a large sauté pan.  Heat over medium fire, then add green, tossing quickly with tongs until wilted. 

 

Drain beans and add to pan.  Heat through, then adjust salt and add pepper to taste, add a bit more vinegar or oil if necessary.