When I first decided to do Meals on Heels I knew I had to fight my instinctive, natural urge to shoot nothing but desserts. It is so tempting but in reality, we need veggies AND they need to taste delicious. I don't usually crave vegetable dishes. It's not my style. This recipe, however; breaks all the rules. It is so quick and easy and yields aromatic and fresh flavors so bright that you could devour the whole dish in one sitting, and still respect yourself. The same cannot be said for almond torte!
1/2 pound rinsed green beans
1 tbsp olive oil
2 minced cloves of garlic
Juice from 1/2 lime
1/2 cup grated Manchego cheese
1/2 cup white wine (I used Chardonnay)
Fresh ground pepper and kosher salt to taste
Making the Masterpiece:
Cut the rough ends off of the green beans. In a large skillet over medium high heat add 1 tablespoon of olive oil. Give it a moment to heat up. Add the green beans and heat over medium-high heat for about fie minutes. When the beans turn from a chalky green to a deeper, richer green add the minced garlic. When the garlic becomes golden add the wine. The wine deglazes the fat (ie flavor) around the pan. Lower the heat just a touch and let the wine evaporate. Add salt and pepper to taste.
Place the beans on your serving plate. Top with the Manchego cheese. I like to use a grater that creates ultra thin ribbons of cheese instead of the thick, coarse grated nibs. When you sprinkle the thin ribbons of Manchego over the steaming beans the cheese creates a lacy texture. It's like a delicate doily of cheese has been placed over the dish. It's not just beautiful, it makes for good distribution of the cheese. Squeeze the lime over the dish and serve immediately!
Behold the lace doily of cheese.
Triumph! This dish transitions so well into fall it's not even funny. Try it, be dazzled and tell me what you think! Bon Appetit!