To not feel like a complete slacker, I'll post my new favorite method for fresh green beans. Found a recipe for garlic green beans, which I "hacked" by using olive oil instead of butter. I probably also added extra garlic because that's how I roll.
It's a great and also a really, super, easy peasy way to process a bunch of green beans.
I adore green beans. There's something very soothing about snapping the ends off by hand and then when you steam/sautee/cook them, they turn from such a pretty matte green to a bright emerald that gleams from whatever you've added to the pan (oil, butter, garlic, etc.).
I prefer mine a bit more crunchy than Spouse. His preference, to me, is mushy. My preference, to him, is raw. Potato, potahto, as they say.
Needless to say, I normally just make these for me to take as a delicious side for my lunches but you could serve them to up to 4 people.
Penelope Casas' recipe is:
- 3/4 to 1 lb. fresh green beans
- 1 T butter (again I used organic olive oil, about the same amount though)
- 1 garlic clove, crushed (HA! I laugh at your 1 clove and raise you to 4 or so, plus, I mince mine)
- Coarse salt
After snapping the ends off of all the beans - which I call Vegetable Therapy - and giving them a good wash, heat up a large-ish pan with a nice dollop of olive oil (or the butter or oily concoction of your choice).
|Result of Vegetable Therapy - the end pieces and beans that looked icky|
When the oil is hot, toss in the beans and toss about so they all get a little bit of oily love. This is where it gets dicey, because depending on how al dente, crunchy or mushy you like them - cook them until they are the right consistency. For me, it's 5-8 minutes.
Halfway through, I add my minced garlic so the oil and beans soaks in the yummy garlic taste but it doesn't burn. I do like the garlic to get a little brown though, so again, adjust to your preference.
After the beans have reached maximum yumminess, remove them from the heat and salt (and/or pepper) to taste.
That's it. They are delicious. And garlicky. My mouth is watering just thinking about them.
Do you have a favorite veggie and
a go-to-easy-peasy way to cook said veg?