Green Beans with Spinach, Lemon and Garlic
Photography by Aaron McLean.

Serves: 4
INGREDIENTS
300 grams green beans
3 handfuls spinach leaves
large knob of butter
2 cloves garlic, crushed
squeeze of lemon juice
sea salt and freshly ground pepper
METHOD
Trim off the stalk end of the beans and cook them in boiling salted water until tender. Drain and refresh in cold water then drain and pat dry on kitchen towels. Set aside until ready to serve.
Melt the butter in a large sauté pan, add the beans and toss until hot. Add the garlic and spinach leaves and turn to wilt. Squeeze over a little lemon juice and season well.
Menu: Serve Tuna and Avocado Tartare Crostini to start; followed by Jerusalem Artichoke Soup with Artichoke Crisps then Roast Duck with Grape and Almond Agrodolce served with Potato Rosti and your beans and spinach. Enjoy Affogato with Biscotti to finish.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.