The green beans have only come in dribs and drabs for most of the summer. However, I am finally harvesting them fast enough to serve green beans as a side dish, rather than merely using them as an ingredient in soup.
I prefer to eat my veggies with just enough seasoning to highlight their natural deliciousness. Not too much, otherwise the seasonings overpower or muddy the flavor. Sometimes the simplest recipes are the tastiest!
1 pound of whole uncooked green beans,rinsed, ends trimmed
2 tablespoons butter
2 - 4 garlic cloves, minced
dash (or two) of coarse black pepper
Add butter and garlic to a large skillet. Cook over a medium-high heat until the butter melts. Add green beans and pepper; toss gently until beans are coated and heated through.
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