This is a lovely, tasty side dish to accompany any main dish. Doesn't it look pretty?  There is such a small window for Chive Flowers... I try to use them any way I can, the are so delicious!   Actually, I wanted to eat the whole plate - forget the main dish.

18-25 green beans, ends trimmed
2 Tblsp. olive oil
1 Tblsp. butter
1 minced garlic clove
1/4 sliced red onion, sliced in quarters, about  1 1/2 inch sliced pieces
2 tsp. Fresh minced Thyme
juice of 1/2 a large fresh lemon
salt and pepper to taste
2 Tblsp. fresh chopped chives for garnish
(I was running out of room - don't forget to include one minced garlic clove)
Bring two cups of water to a boil, add salt and blanch the beans for two minutes.  Drain in a colander, rinsing in cold water, then set aside.
Heat up a frying pan on low medium heat with the olive oil and butter.  Add in the mushrooms, sauteing until lightly golden.  Then add in the red onions, minced garlic, fresh Thyme, salt and pepper,  and continue to saute, stirring frequently for another 5-8 minutes.

Then add in the cooled blanched green beans, continuing to saute.  You may need another knob of butter or a drizzle of olive oil, again, seasoning with salt and pepper.  Saute, just to heat the green beans through - about 5 minutes.
Pour in the fresh lemon juice, tossing to coat, serve while hot with a sprinkling of fresh chives. (and flowers if you have them).

Ina Gawne


  1. WOW, Ina, that is an absolutely stunning dish! Super impressive. I'm imagining the flavors right now. Perfection. The red onion put it over the top for me. I am weak for the flavor and texture that red onion always brings to dishes. 😉

  2. I'm always so impressed that you go to such trouble to make your meals look so pretty.
    We tend to pile everything onto the plate anyoldhow!
    I love the flavour of thyme with mushrooms... which reminds me of a mushroom soup recipe I have somewhere... 🙂

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June 27, 2011