They stare at me in the veggie store, waving their little green stems. Like a woman possessed I rush to the bin with my bag.  I give one a quick snap.  Crisp, most and verdant, I pop the two pieces into my mouth.  They are nearly perfect.  Quickly I stuff 2 pounds worth into a bag and rush to the baby Roma tomatoes.  They are just as tasty as the cherry tomato mix but at one third the price.  I put a dozen in my bag: four for our meal, four for the salad and four to end up in my mouth.

Easy and elegant, I love sauté green beans Provençal.  It can be a meal in itself (just add some tofu to the mixture), the perfect accompaniment to a leg of lamb, or in my case, a fine trout.  All is needed is a fine dry Riesling and a mesclun salad with feta cheese crumbles and a shallot vinaigrette.

I know it is winter and I should only eat local, but I’m tired of broccoli and root vegetables.  Forget kale, an indigestible plant that can only be consumed with copious amount of oil, butter and potatoes, I’m breaking out to eat French-style green beans simmered in a tomato sauce.  After all, we hit a high of 50 degrees, which means its summer to me.  And I’m making a great meal at $2.50 per person since trout is fairly inexpensive.  If you can’t find fresh green beans, I’ve used in the past Trade Joe’s frozen French green beans which can be found in the freezer section.  They are almost as good as the real thing.  So celebrate summer in the winter and enjoy!

Sauté Green Beans Provençal Prep: 5 minutes, Cooking time: 30 – 45 minutes

1 -2 pounds of fresh or frozen green beans, with tips removed and washed

Olive Oil

1 large clove of garlic – crushed, pressed or finely chopped

1 large tomato or 4 baby romas quartered

¼ cup of water

1/4 tsp. Salt & 1/8 tsp. Pepper

Directions

With enough oil to cover the bottom of heavy pot or Dutch oven, heat (medium fire) and toss in garlic.  One minute later, toss in green beans, tomatoes, water, salt & pepper and cover tightly.  Wait until pot is steaming (about 10 minutes), then lower heat to a simmer.  Serve when ready. Add more salt & pepper to taste.