Green Beans With Leeks Food

GREEN BEANS WITH LEEKS

Green Beans with Leeks image

Leeks add interest to a family favorite...classic green bean casserole!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

1/4 cup butter or margarine
2 medium leeks (3/4 lb), rinsed, white part and some of the green thinly sliced (about 2 cups)
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/3 cup Parmesan cheese
1/4 teaspoon ground nutmeg
1 bag (12 oz) frozen cut green beans, thawed
1/2 cup French-fried onions (from 2.8-oz can)

Steps:

Heat oven to 350°F. In 12-inch skillet, heat butter over medium heat. Add leeks; cook 5 to 7 minutes, stirring occasionally, until leeks are tender and soft.
Stir in flour, salt and pepper, using wire whisk. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese and nutmeg. Cook 1 to 2 minutes, stirring occasionally, until cheese is melted. Stir in green beans. Pour mixture into ungreased 1 1/2-quart casserole. Sprinkle with onions.
Bake 20 to 25 minutes or until bubbly.

Nutrition Facts : Calories 100, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 1 g, TransFat 0 g

3-INGREDIENT LEMONY GREEN BEANS WITH FRIZZLED LEEKS

3-Ingredient Lemony Green Beans With Frizzled Leeks image

Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.

Provided by Anna Stockwell

Categories 3-Ingredient Recipes Thanksgiving Green Bean Leek Side Lemon Wheat/Gluten-Free Vegan Vegetarian Dairy Free

Yield 8-10 servings

Number Of Ingredients 6

Ingredients

2 1/2 pounds green beans, preferably haricot verts, trimmed
1 teaspoon kosher salt, plus more
3 lemons
2 large leeks, white and light-green parts only
1 1/2 cups olive oil
1/2 teaspoon freshly ground black pepper

Steps:

Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.
Meanwhile, zest lemons to yield 1 Tbsp. zest. Juice lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges. Cut leeks crosswise into 4" sections, then thinly slice lengthwise into matchsticks.
Heat oil in a large deep-sided skillet over medium-high until shimmering. Cook half of leeks, stirring occasionally, until lightly golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to paper towels; season with salt. Repeat with remaining leeks; reserve oil in skillet.
Cook green beans, pepper, lemon zest, and remaining 1 tsp. salt in reserved oil over medium heat, tossing occasionally, just until warmed through, about 5 minutes. Add lemon juice and toss to coat, then transfer to a platter. Drizzle about 1/2 cup oil from pan over; reserve remaining oil for another use. Top with leeks and serve with lemon wedges alongside.
Do Ahead
Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill.

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