Garlic Green Beans
My favorite way to cook summer green beans: with buttloads of garlic, cooked two ways! This garlic green beans uses the “professional chef” method of cooking green beans, meaning we blanch them first then sear in a skillet.
I like this method for a couple of reasons:
The texture of the green beans is a little better. They lose that “fuzzy” feeling and are cooked through without being mushy
You can prep them way ahead of time. Blanching is a great technique to know if you want to make it easier to eat your vegetables. Cut and blanch some veg at the beginning of the week and refrigerate. You can cut them up later for salads (cold) or toss into some oil and seasonings for 30 seconds for a hot side dish.
But of course, as always, there’s more than one way to skin a green bean and if you’d prefer to skip the blanch, just saute your beans a little longer, covered, and add the garlic and green onions once they are tender.
PrintSpicy Garlic Green Beans
Author: Hilah Johnson
Cook Time: 10 mins
Total Time: 10 mins
- 1/2 pound fresh green beans
- 2 teaspoons oil
- 2 large cloves garlic
- 3-4 green onions, sliced
- 1/2 teaspoon salt