Simple, garlicky beans are a great side dish to any meal.
1 pound green beans, trimmed
2 teaspoons butter
1 teaspoon olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain.
Heat a large skillet over medium-high heat. Add butter and oil; swirl until butter melts. Add garlic; sauté 30 seconds. Remove garlic; set aside. Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently. Top with garlic.
SESAME-SOY variation: Prepare beans through step Heat 1 tablespoon dark sesame oil in a skillet over medium-high heat. Add 2 minced garlic cloves and 1/4 teaspoon crushed red pepper; sauté 30 seconds. Add beans, 1 tablespoon lower-sodium soy sauce, and 1/8 teaspoon salt; cook 2 minutes, tossing frequently. Sprinkle with 1/2 teaspoon toasted sesame seeds. Yield: 4 servings.
PEPPERY BACON variation: Prepare green beans through step Cook 2 chopped bacon slices in a skillet over medium-high heat until crisp. Remove bacon, reserving 2 teaspoons drippings in pan. Add 2 tablespoons chopped shallots; sauté 2 minutes. Add beans; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook 2 minutes. Top with bacon. Yield: 4 servings.
CALORIES 76; FAT 6g (sat 3g); SODIUM 231mg
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I thought it was delicious, and though no doubt a bit more time consuming than the standard version, it was quite good. I used thick thick cut bacon, which might have boosted the flavor while hurting the "light" aspect, and I also added two cloves of garlic because...well...why wouldn't you add garlic to shallots, bacon, and green beans?!?!
This was an easy way to add a little something extra (je ne sais quois?) to green beans. The beans were nice & firm, and the garlic was not overpowering.
Good enough to serve at Thanksgiving, but quick enough to make on a weeknight.
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