INGREDIENTS, METHOD, AND MORE BELOW!
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Dijon Green Beans (serves 2 as a side)
200g fresh green beans, trimmed
1 Tbs. beurre, or as the plebs call it, butter
3 cloves garlic, minced
2 tsp. whole grain mustard (whole grain Dijon, if you can find it)
1/4 c. dry white wine (such as Chardonnay or Pino Grigio)
salt and pepper, to taste
Blanch green beans in boiling water for 2 minutes. Drain immediately and shock with cold water. In a skillet set over medium heat (or the pot used to blanch the green beans), fry 3 minced cloves of garlic in 1 Tbs. butter for 30 seconds. Add the green beans and stir. Add the remaining ingredients. Stir, turn the heat to high, and cook until the sauce has reduced to the point where it sticks to the green beans and does not pool. Serve. Bone apple tea!