This vibrant side dish is best served fresh from the wok or skillet. The bold flavors of dill and red onion balance the more delicate profile of beans and leeks. If green beans aren’t in season, I describe how you can substitute frozen beans below.
2 leeks, carefully washed, trimmed, and diced
¾ cup red onion, diced
1/3 cup dill, well chopped
1 pound of green beans, ends trimmed and cut into 1 ½ inch segments
extra-virgin olive oil
kosher salt and black pepper to taste
In a large wok or skillet heat about 1 ½ to 2 tablespoons of olive oil. Add the leeks and stir until all pieces are coated with oil. Add the red onion and a generous pinch of kosher salt. Continue to stir until the vegetables are crispy and golden, but not yet caramelized, about 8 to 10 minutes. (Stir often and if the vegetables start to stick, drizzle a bit more olive oil.)
If you are using frozen beans, bring a pot of water to a boil. Add the beans to the water so that they are just covered. Blanch the beans for 1-2 minutes or until they are bright green and crisp when snapped. Drain the beans and pour them into a large bowl of ice water to stop their cooking. Drain again and set aside.
Stir the dill and green beans into the skillet with the leeks and red onions. Cook for 1-2 minutes or until heated through evenly. The beans should be bright and crisp.
(Yields: 8-10 servings; Ready In: 25-30 minutes)