This is a dinnertime standby for us. The only constant is the string beans— for the onion hit, you can use leek, scallion, onion, garlic, shallot or any combination thereof. Substitute broccoli, Brussels sprouts or peas for the cauliflower. Everything cooks together in one pan, so the flavors have a chance to blend and mellow. This can last a few days in the fridge before reheating as it has already had the bejeebers cooked out of it.
Makes 4 servings
1 pound string beans, ends trimmed
Kosher salt
½ head cauliflower
4 shallots, peeled and sliced or 8 cloves garlic, peeled and sliced thin
3 tablespoons olive oil
Freshly ground pepper
Place the string beans in a large— at least 12-inch— skillet and pour in enough cold water to come half way up the beans. Bring to a boil, cover the skillet and cook 3 minutes.
Uncover the skillet, add the cauliflower and season lightly with salt. Adjust the heat to a lively simmer. Continue cooking, tossing occasionally, until the string beans and cauliflower are tender and the water is nearly evaporated, about 10 minutes. Add the shallots and pour in the olive oil.
Cook, stirring often, until the vegetables are lightly browned and very tender. Season to taste with salt and pepper.