Recently, I cooked a family meal for eight at the hunting lodge. Since it’s summer, there were lots of veggies, some from our gardens. I had cherry tomatoes, green olives, and green pepper slices sitting on the counter, when they arrived. Also, I blanched some broccoli and tossed it with extra virgin olive oil, garlic, salt, and crushed red pepper. For supper, there was a huge salad with tomatoes, fresh herbs, cucumber, green pepper, hard boiled eggs, and bacon; mashed potatoes; marinated beets; pork tenderloin smeared with dijon, covered with spice, seared, then baked and served with a cream herb sauce; and sauteed Italian green beans from our garden. There were very few leftovers!
Garlic Green Beans
Ingredients
- Extra virgin olive oil
- Fresh green beans, blanched
- 3-4 cloves of garlic, per lb of beans
- Granulated garlic powder
- Salt and pepper
- Crush red pepper
Instructions
- Heat a generous amount of oil in a large skillet. Whatever is leftover after the beans are eaten, will be flavored fabulously, so save it and use it for another dish, or salad.
- Add the green beans and toss well to coat.
- Chop the garlic coarsely, and add to the beans. Keep the heat on medium low.
- Stir in the garlic powder, salt, and both peppers.
- Continue cooking, stirring frequently, until the beans are done to your liking.