Yesterday I was enjoying family time way too much, so I didn’t post anything. I hope you all had your own wonderful Thanksgivings, with lots of food! One of the other reasons nothing was posted yesterday was because the dish I would have posted wasn’t made until right before dinner: Sauteed Green Beans. I always love making this for Thanksgiving–I think it goes well with roasted turkey and gives your plate some color when it’s otherwise shades of mashed potatoes and white meat. Only one problem…green beans are hard to come by in Wisconsin in November. But we found some! And so here it is, my favorite thing to do with green beans all year round–not just for the holidays! (Though they’re mighty fine for company).
You can expect pictures sometime soon, I promise I haven’t given up on pictures!
Sauteed Green Beans
Yield: about 6 servings
1 lb green beans, cleaned with stems cut off
2 T. olive oil
2 large cloves garlic, minced
Salt and Pepper, to taste
Blanch and shock the green beans–put a pot of water (3 qt or bigger) on the stove and bring to a boil over medium-high heat. While it is heating, prepare a large bowl of ice water nearby. Once the pot of water is boiling, add the green beans and stir them around for about a minute, or until they become a vibrant green color. Immediately drain and transfer them to the ice water, to stop the residual heat from cooking them further, lest they turn brownish.
Put a large pan over medium-high heat and add the olive oil. When the oil is hot (if you’re watching closely, it’ll seem to shimmer), add the garlic and sautee that for 30-60 seconds. The idea is to impart the flavor of the garlic into the olive oil, without crisping the garlic. If the garlic starts to get color to it, you’ll know it’s time to add the green beans! Add green beans and sautee some more–tossing and stirring occasionally–to heat the beans through and blister their skin a bit. Beware of hot oil jumping out of the pan if you haven’t fully drained the green beans!
Take the beans off the heat, transferring to the serving dish, and add salt and pepper to taste. To me, this would probably mean approximately 1/4 t. of salt and 10+ grinds of pepper. I can’t say I’ve ever measured it. But just remember–you can add more, but you can’t take out what you put in!