Summer Squash and Beans with Garlic, Leeks and Bread Crumbs

4 garlic cloves, thinly sliced
2 tablespoons olive oil
2 tablespoons butter
1 leek, most of green leaves trimmed off, thinly sliced
2 cups fresh green or yellow wax beans, stems trimmed off
1 1/2 cups summer squash, cut into thick slices
2/3 cups bread crumbs
salt and fresh ground black pepper to taste

Bring a large pot of salted water to boil over high heat.  While waiting for the water to come to a boil, briefly sauté garlic in olive oil over medium-high heat until golden. Be careful not to burn.

Add butter and leeks to garlic and cook over medium heat until leeks are translucent, 7-9 minutes.

While the leek mixture cooks, toss beans and squash into boiling water for 3-5 minutes, until crisp and tender. Drain beans and squash into a colander and rinse with cold water.

Add bread crumbs to leeks and sauté until bread crumbs begin to brown. Add beans and squash and toss to coat. Taste and add salt and pepper as needed.

Serve immediately.

Serves 2-4 as a side dish.


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