Pull up askillet and lets get to work on adelightful tangle ofSautéed Green Beans and Leeks with Pancetta, Pine Nuts and Zesty Citrus. It’s the kind of side dish that could accompany any meal or every meal. It’s the perfect example of simplicity in the kitchen.
The concept of simplicity in the kitchen is something the serious cook should embrace. But it’s more than merely seeking out recipes that are simply “easy”. Many people squeal with delight when they see the word “easy” attached to arecipe. Alot of bloggers use the phrase in their SEO game plan. Notme.
It’s not that Ibelieve cooking should be complicated or difficult, or that you need to pull every trick out of your toque at every meal. Ilove recipes that are effortless. In fact (don’t tell anyone) these Sautéed Green Beans are easy to make– although that’s beside thepoint.
Whatever the meal. Whatever the occasion. To me it’s amatter of motivation.
An important dinner for the boss, acasual lunch with friends, or hot soup for achild with acold. It doesn’t matter what the occasion is. “The cook’s first job is to delight”. Delight the spouse. Delight the family. Delight thyself. However, we cooks have further responsibilities. We have to be nutritionists as well as time and money managers. Once our job is done there might be a “thanks hon” or agrateful smile, but we’re often left alone, elbow deep in dishes, while the rest of the family goes back whatever they were up to when the dinner bell rang. But the kitchen is our domain and we shouldn’t take that job lightly. We’re the Captains of Cuisine and the best of us will go down with the skillet if needbe.
I’m making light of aserious subject, but I’m trying to say that as chief cook and bottle washer our responsibilities go further than just getting it on the table. If just getting it on the table is our primary goal, we’re apt to take easy short cuts that will not delight. Remember Isaid our first job is to delight.
Which sometimes means embracing the mundane. So plan, procure, and slow down. Find pleasure in waiting for awatched pot to boil. Embrace the peeling of acarrot. It might be easier to buy acarrot that is already peeled, but the difference will be astounding. Done right carrots can delight.
Sautéed Green Beans with Pancetta
Green beans can delight as well.Sautéed Green Beans take abit more time and certainly require an impeccably fresh product. However, there’s nothing difficult about them. In fact they’re delightful.
The process starts with pork and olive oil. To acook who embraces the sensual, there’s almost nothing better than pork cooked in fat. Butter and fragrant leeks are stirred into the pan. The combination sounds indulgent, but Ipromise it’s just what these Sautéed Green Beans require. You’ll finish the dish with citrus zest. Which should make you smile. If it sounds like I’m getting abit giddy– remember the mantra: cook, delight thyself. Imean myself. GREG
Thanks to the book Notes on Cooking for teaching me to find “delight” in everything Ido in the kitchen. It’s changed the way Icook.
Expand Recipe…
Sautéed Green Beans with Pancetta and PineNuts
By: GregHenry
Print ThisRecipeTotal time Yield 4–6Published
Ingredients
- 1 tablespoon olive oil
- 4 ounce pancetta, cut into ¼inch dice
- 1 tablespoon unsalted butter
- 1 cup thinly sliced leek (white and pale green parts only, wellwashed)
- 2 clove garlic (peeled andminced)
- 1 pound green beans (stem end trimmed)
- 1 teaspoon fresh lemon zest
- 1 teaspoon fresh orange zest
- 3 tablespoon toasted pine nuts
- 2 tablespoon chopped parsley
- kosher salt (for seasoning)
- freshly cracked black pepper (for seasoning)
Directions
Heat oil in large cast iron or non-stick pan over medium heat. Add pancetta and sauté, stirring frequently to brown all sides, until crisp and lightly golden. Use aslotted spoon to move the browned pieces to apaper towel to drain. Leave the fat in thepan.
Add 1tablespoon of butter to the pan, raise the heat to medium-high. Add leek and garlic then sauté until slightly softened, about 1minute. Add green beans and sauté until tender crisp, 3–4 minutes more.
Add lemon and orange zest, toasted pine nuts and parsley; cook until fragrant, about 1minute more. Season to taste with and salt and pepper. Serve immediately.
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