I grew up in one of those meat-and-potatoes households and as a child found myself fascinated with the old Hidden Valley Ranch commercials. Could snacking on veggies be that fun?! As you might imagine, greens were hardly in my vocabulary back then, so when my buddy DB over at Crazy Foodie Stunts said he was hosting an Eat Your Greens #SundaySupper, exactly two dishes came to mind–broccoli cheese casserole and Italian green beans with potatoes. That’s normal, right? Old habits die hard.
I’m sometimes haunted by that broccoli cheese casserole, too. How did I do it? Broccoli swimming in gobs of Velveeta cheese, then topped with Ritz crackers that had been sautéed in butter. Fortunately, it’s lost its appeal since then. But these green beans, however, are a treat that survived the years, perhaps my second favorite childhood “green” dish behind the stick-to-your-gut-artery-clogging broccoli.
Italian green beans, or Romano beans, are a flat snap bean and are mostly available during the summer months. Finding fresh ones can be a challenge, but it’s one green bean that most grocery stores stock in the freezer section. This particular recipe is an old Italian dish that my grandmother as well as my mother used to make. It may not be the prettiest dish on the table, but it’s certainly got great flavor between the garlic and the vinegar. It’s really like a warm potato salad and is best, in fact, when served warm or at room temperature.
Get a large pot of salted water going on the stove. While waiting for that to boil, wash, peel, and cut the potatoes into bite-sized chunks.
Once the water is boiling, add the potatoes and green beans, cooking for 12-15 minutes, or until the desired level of doneness is reached.
I tend to cook them on the longer side, as I like the potatoes to mash up a bit in the dish. I think they carry the vinegar better this way.
These worked really well with that baked corned beef hovering in the background.
Here’s the printer-friendly version:
- 1 lb frozen Italian green beans
- 3 smallish Russet potatoes (about 1½ lbs)
- 1½ tbsp red wine vinegar
- ¼ cup extra virgin olive oil
- 2-3 cloves garlic, crushed
- ¾ tsp kosher salt
- several twists of a pepper mill
- Bring a large pot of salted water to a boil over high heat.
- Wash and peel the potatoes, then cut into bite-sized pieces. Once the water is boiling, add the potatoes and the green beans.
- Leave pot on high, and continue to cook an additional 12-15 minutes, depending on desired level of doneness.
- Drain the potatoes/beans, then transfer to a bowl. Toss with the vinegar first, then toss in the remaining ingredients.
- Serve hot or warm.
Let’s see what the others have cooked up for you!
Green Light Appetizers and Sides
- Espinacas con Crema (Creamed Spinach) from La Cocina de Leslie
- Steakhouse Style Creamed Spinach from It’s Yummi!
- Oven-Fried Green Beans from A Kitchen Hoor’s Adventures
- Irish Champ from girlichef
- Fresh Herb Tabouleh from Jane’s Adventures in Dinner
- Moroccan Greens from Cooking On The Ranch
- Broccoli and Cheese Soup from Peanut Butter and Peppers
- Polenta Crust Creamed Spinach Tart from Cupcakes & Kale Chips
- Cheesy Broccoli Baked Potatoes from MealDiva
- Spinach and Artichoke Squares from Kudos Kitchen By Renee
- Green Rice from Basic N Delicious
- Broccoli and Blue Cheese Tarts from Mess Makes Food
- Avocado Fries from Small Wallet, Big Appetite
- Spinach Cashew Pakoras with Tangy Date Sauce from Sue’s Nutrition Buzz
- Garlicky Italian Green Beans and Potatoes from Webicurean
Getting Greens Through Salads
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes from Shockingly Delicious
- Roasted Broccoli Spinach Salad from The Not So Cheesy Kitchen
- Apple, Spinach and Zucchini Salad from Hip Foodie Mom
- Brussels Sprouts Slaw from Hot Momma’s Kitchen Chaos
- Asparagus-Fennel-Pea Shoot Salad from Culinary Adventures with Camilla
- Cilantro Lime Ranch Dressing from The Foodie Army Wife
- Creamy Chicken Pesto Salad from Cindy’s Recipes and Writings
Entreés That Will Leave You Green With Envy
- Eggs and Greens Pizza from Bobbi’s Kozy Kitchen
- Creamy Green Pizza from The Foodie Patootie
- Shamrock Spinach Crepes from Curious Cuisiniere
- Healthy Green Pasta from Momma’s Meals
- Swiss Chard & Sausage Pasta Bake from Delaware Girl Eats
- Smothered Cabbage with Pork from Food Lust People Love
- Spinach Fettuccine with Bacon Alfredo from Crazy Foodie Stunts
- Roasted Asparagus Eggs Benedict With Cajun Hollandaise from Having Fun Saving
- Indulgent Pesto Risotto from The Weekend Gourmet
- Twice Baked Turkey Pie with Cabbage from Confessions of a Culinary Diva
- Slow-Cooker Irish Stout Chicken Stew from FoodieTots
- Chicken and Asparagus Flatbread Pizza from Family Foodie
Desserts and Beverages That Will Make Others Turn Green
- Lemon Kiwi Meringue Pie from Desserts Required
- Mint Cookies and Stout Shake from Melanie Makes
- Verde Sangria from Country Girl in the Village
- Baileys Mint Ice Cream & Chocolate Stout Float from The Girl In The Little Red Kitchen
- Shamrock Cookies from Hezzi-D’s Books and Cooks
- Green Tea Latte from Manu’s Menu
- Grasshopper Mousse from That Skinny Chick Can Bake
- Amazing Grass Brownies from Killer Bunnies, Inc
- Leprechaun Ice Cream from Cookistry
- White Chocolate Cupcakes with Pistachio Pudding Frosting from Cookin’ Mimi
- Collard Greens, Mushroom, and Cheddar Bread Pudding from The Texan New Yorker
- Coconut Avocado Ice Cream from URBAN BAKES
- Lime Meltaways from Pies and Plots
- Chocolate Mint Cake from NinjaBaking.com
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