Side dishes can sometimes be the star attraction of a meal. They shouldn't be relegated to second tier status because of their side-ness. Most times they can enhance an entree or even elevate it. I have been known to choose or not choose a particular restaurant entree based solely on the side item served with it. Last night we had steak and lamb chops for our entrees. Yep, both. Michael doesn't care for lamb, so we cooked what each of us wanted to eat. That happens a lot around here. He had a grilled marinated filet while I enjoyed blackened medium rare lamb chops. They were good, but the skillet roasted green beans trumped the entire shooting match.
Using farmers' market green beans, I decided to adapt a recipe from The Lee Bros. Simple Fresh Southern, a James Beard Award nominated cookbook.http://www.simplefreshsouthern.com/. The recipe is very straightforward with five ingredients. I added two.