Melissas Produce

Simple Sides: Lemony Green Beans

Children in this country consume an estimated 12 percent of their calories from fast food, and 20 percent of all American meals are eaten in the car! The consequences are predictably unhealthy. Competing schedules in the day-to-day lives of a busy modern family make it difficult to share a home-cooked meal, but not impossible. In fact, with a little planning, cooking together can become a fun family event and learning opportunity. This feature will focus on providing a child or a group of children, working together under the supervision of an adult, with one uncomplicated, healthy, and delicious side dish recipe. The dishes will be centered on seasonal fresh produce items; the recipes will always contain tasks that will allow even the youngest kitchen helper to contribute to the family meal. Parents should always read through each recipe carefully to judge the division of labor based on age and ability, as well as to identify where adult attention might be especially needed.

Many of the recipes presented here will seem very basic; this is by design. It is hoped that these simple preparations will provide the culinary foundation and confidence to inspire kids to try more challenging recipes as their experience and confidence in the kitchen develop. Melissa’s encourages parents to find the time to gather as a family unit at least once a week for a dinner that everyone pitches in to prepare. It’s a wonderful way to teach a child basic culinary skills, and, more importantly, cooking with your children will build memories in all your hearts forever. “No one is born a great cook; one learns by doing” – Julia Child.

Here's a simple “starter recipe” to prepare with a child entering the kitchen for the first time, and/or the solution to that finicky eater in the family who always leaves green beans sitting on the plate until ice-cold without trying them. For the beginner cook, this dish has only one main component to focus on, with the rest of the ingredient list there to demonstrate how to impart and improve the flavor of an item without overpowering it. As the solution to an age-old problem, instead of pleading with a child to eat the fresh veggies served, hand that fussy eater a cutting board; never met a child who could resist sampling the finished goods that he or she had a hand in preparing! Call it chef’s pride, culinary curiosity, true investment in learning how to cook – it works every time!

Also, while the recent holidays might have also included several recipes that a novice in the kitchen could have helped prepare, this one gives that newbie a chance to apply a few of those culinary lessons learned, as well as giving the main instructor a break from those more complicated dishes prepared for guests. Also, if January is a month to recoup from a hectic December of gastronomic celebrations, then this simple dish matches that theme, being more suited for a family’s regular dinner table. Still, that does not mean flavor is less important, as the twist of a lemon here will prove.

Though this one-component recipe may be relatively simple, the culinary education of young kitchen helpers can continue, especially prepping the ingredient list with a specific knife cut that does need supervision. Specifically, time to learn the art of the thin slice of the shallots, leeks, and garlic – all flavor additives for the green beans that also required both ends to be trimmed. Demo how to trim several beans at once by lining up a small bunch at one end, then the other. Such a basic detail, but not if you are in front of a cutting board for the first time. In fact, I dare say your helper has always taken this uniformity for granted. It’s one step closer to tasting!

The lemon ingredient: The juice is an obvious flavor enhancer, even if your helper has never used the fruit in this way before. The lemon zest in the recipe serves two purposes – as final flavor emphasis to back up the word “Lemony” done just before serving / as well as a subtle but visibly pleasing garnish. Both are important to the success of the dish. Zest is a little tricky to come by – use the “fine” side of a box grater that will do the job without damaging fingers. The other lesson that should be underscored here is that a garnish should not introduce a new flavor to a dish but rather support the flavor motif of the recipe. In this case, the lemony flavor. Enjoy!

Lemony Green Beans
Serves 6

Ingredients
2 lbs. fresh Green Beans, trimmed
3 tablespoons olive oil
3 Shallots, sliced thin
¾ cups Leeks, sliced thin
4 cloves Garlic, sliced thin
½ teaspoon salt
¼ teaspoon cracked black pepper
3 tablespoons lemon juice
1 tablespoon lemon zest

What the supervising adult should do:
This entire recipe is accomplished on the stovetop in one pot. Direct the slicing of the ingredient. Oversee the boiling of the water for the green beans. Also supervise the sauté of the rest of the ingredients as well as the reheating of the green beans per the recipe.

What the kids can do:

Bring a large heavy pot half-full of lightly salted water to a boil over high heat. Add green beans and cook for 4 minutes or until just crisp-tender. Drain well.

In the same pot, heat oil for 1 minute over medium-high heat. Add shallots, garlic, salt, and pepper. Cook and stir for 2 minutes or until just tender.