Estate Dinners

Italian-Style Green Beans with Potatoes and Sun-Dried Tomatoes

Name: Italian-Style Green Beans with Potatoes and Sun-Dried Tomatoes
Total time: 20 min
Ingredients: ½ pound fresh green beans, about 3 cups, ends trimmed; 8 baby Yukon Gold potatoes, cut into quarters, about 2 cups; 3 tablespoons julienned sun-dried tomatoes with oil; 2 garlic cloves, peeled and minced; Juice of 1 medium Meyer lemon, about 3 tablespoons (substitute with orange juice); ½ cup homemade chicken stock or prepared low sodium broth; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper

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The Strategy:

Steaming green beans and baby potatoes until tender-crisp is a quick and healthy way to prepare this rustic side dish. Simmering sun-dried tomatoes, garlic, lemon juice, and chicken broth creates a syrupy, savory glaze that coats the vegetables beautifully. Toss everything together in a hot skillet to let the flavors meld right before serving.

Serves: 4 | Total Time: 20 minutes till it's ready

Ingredients

½ pound fresh green beans, about 3 cups, ends trimmed
8 baby Yukon Gold potatoes, cut into quarters, about 2 cups
3 tablespoons julienned sun-dried tomatoes with oil
2 garlic cloves, peeled and minced
Juice of 1 medium Meyer lemon, about 3 tablespoons (substitute with orange juice)
½ cup homemade chicken stock or prepared low sodium broth
1 teaspoon kosher salt
½ teaspoon coarse black pepper

Instructions

Vegetables

Steam or blanch the beans and potatoes until they are just crisp tender using a steamer basket or microwave oven.
Heat the sundried tomatoes in a skillet over medium heat.
Stir in the garlic and pour in the lemon juice.
Pour in the chicken broth.
Simmer for 5 minutes until the liquid reduces and you have a syrupy sauce.
Add the beans and the potatoes.
Toss to coat.
Season with salt and pepper.

Cook’s Tip

It’s easy to find packages of microwave veggies that are ready to steam in the bag they are sold in. These will work perfectly for this recipe. Simply place the bag of trimmed green beans in the microwave and press the fresh veggie setting. The microwave does all the work. You can find the same package of baby potatoes. Steam them first and then cut them into wedges.

Home cook prepared steps for assembling and cooking Italian-Style Green Beans with Potatoes and Sun-Dried Tomatoes.

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The Heart of the Table

This dish brings the simple, sun-drenched flavors of the Italian countryside straight to the table, looking like a rustic family harvest. Its bright lemon aroma and savory sun-dried tomato glaze bring a cheerful warmth to the meal, making everyone feel right at home.

An appetizing, fresh serving of cooked Italian-Style Green Beans with Potatoes and Sun-Dried Tomatoes displayed beautifully on a styled dining table.

The Art of the Host

a collapsible stainless steel steamer basket
a set of heavy-gauge, satin-finished stainless steel mixing bowls
a hand-carved olivewood serving spoon with a deep bowl
a large, hand-thrown ceramic serving platter with an organic rim
a well-seasoned 12-inch cast-iron skillet with dual pour spouts

Neighborly Grace

THE PRESENTATION: Serve the beans and potatoes on a shallow, warm ceramic platter, scattering the glistening sun-dried tomatoes over the top.
THE POUR: A light, dry Pinot Grigio or a sparkling water infused with fresh lemon wheels and a sprig of basil.
THE VIBE: Morning Sunroom. The air is fresh and breezy as family gathers around the table for a relaxed, early-afternoon lunch.

Chef’s Recommendations

The Main It Accompanies: Chicken Milanese with Zucchini, Arugula and Fennel Salad
The Fish It Suits: Grilled Swordfish Steaks with Cracker Crumb Butter
A Decadent Finish: Raspberry Jelly Donuts
The Italian Starter: Fried Baby Artichokes

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Italian-Style Green Beans with Potatoes and Sun-Dried Tomatoes

Italian-Style Green Beans with Potatoes and Sun-Dried Tomatoes

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Estate Swaps