This is kind of a cross between a salad and a vegetable side. For some reason I thought I had already posted this recipe, and it might be in the recipe archive, but I sure couldn’t find it. Maybe it’s because it’s not a “real” recipe for me, it’s just how we (my family) make a lot of vegetables! It’s such a simple way to enjoy them, and so delicious. Serve them room temperature, after marinating a couple hours, just sitting on the counter top. I’ve done this recipe for the hunters with a couple different vegetables, and they always love it. It works well with steamed broccoli, cauliflower, carrots, asparagus, and of course, green beans. Making a combination of vegetables works well also. When I use broccoli, sometimes I add a few fennel seeds.
Ingredients
- Green beans, cleaned
- Extra virgin olive oil
- Lots of pressed or minced garlic
- Balsamic vinegar, a little (optional, but I love it)
- Kosher salt, or a good sea salt
- Freshly cracked pepper
- Red pepper flakes (optional)
Instructions
- Steam or boil the green beans to the tenderness you like. I like around 8-10 minutes. Drain, and spread them on a a clean dishtowel to dry.
- Toss the beans with all the ingredients. Taste for seasoning and adjust. For the garlic, I use about 2 large cloves for each pound of green beans.
- Leave them sit in a bowl on the counter top at least a couple hours, before serving. Toss occasionally. Serve a t room temperature.
- I've also served these as an appetizer.
I’ve eaten your green beans and they’re delicious! So simple, too.