Green beans with pennyroyal and garlic are a very tasty summer side dish. In my family, wild pennyroyal has always been used to prepare this dish, which has a much more intense flavor and aroma compared to cultivated pennyroyal. Pennyroyal, calamint, or wild mint is a perennial aromatic plant that blooms from June to October, and both its flowers and leaves are used. It grows in mountainous areas, forests, or in fresh and uncultivated soils. It is often confused with Roman mint, which has a completely different color, aroma, and flavor. It is used to flavor meat, fish, and vegetables like Roman-style artichokes and is excellent on tomatoes as a substitute for basil.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.3 lbs green beans
- 1 clove garlic
- 2 sprigs pennyroyal
- 5 tbsps extra virgin olive oil
- 2 tbsps vinegar
- salt
- pepper
Tools
- 1 Pot
- 1 Bowl
- 1 Knife
- 1 Fork
Steps
Trim the ends of the green beans and wash them a couple of times in fresh water, soaking them for about 10 minutes. Bring salted water to a boil.
Cook until they are tender.
Prepare an emulsion with oil, salt, pepper, chopped pennyroyal and garlic (or just halved garlic, if you prefer a milder taste).Drain them and dress them while still hot.
Serve warm or cold.
Advice
They can be stored in the refrigerator for up to 2 days. They taste even better the next day.
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