Green Beans in Garlic Sauce
Why I Love This Recipe
Cook's Note: Garlic cloves may be removed before serving, or
left in for added flavor, as desired. Garlic can be pureed
or pressed through a sieve, but this will eliminate the
"roasted" garlic flavor which characterizes this dish. May
be served either warm or cold (if served cold, omit
butter).
Variations: A strip of lean bacon or Pancetta may be sautéed
in olive oil before adding garlic, then crumbled in. For a
piquant flavor, the beans may be served cold, as a salad,
and dressed with a few drops of freshly squeezed lemon or
balsamic vinegar.
Ingredients You'll Need
1 1/2 lbs. green beans
4 oz. fresh Shitake mushrooms (optional)
1/2 cup grated Parmesan cheese (optional)
1/4 cup extra virgin olive oil
1 tablespoon butter
1/4 cup fresh Italian parsley, chopped
pinch of fresh basil and oregano, minced
pinch of red pepper flakes
1/2 cup plain bread crumbs (optional)
8 cloves garlic, peeled
Directions
In a saucepan, bring 5 cups water to a boil with 1
tablespoon salt. Add fresh green beans (strings and ends
removed). Boil beans for 4-5 minutes, until tender but not
overcooked. When tender, shock beans in a bowl of ice water
to prevent overcooking and retain bright green color. Remove
after 30 seconds and let drain in colander.
In a large heavy bottom skillet, heat olive oil with cloves
of garlic and mushrooms. Sauté until garlic becomes tan,
but not brown. Mash garlic into oil with the tines of a
fork. Add cooled beans, parsley, butter and remaining
ingredients. Toss with cheese and bread crumbs (optional)
and serve when butter has melted.
Cook's Note: Garlic cloves may be removed before serving, or
left in for added flavor, as desired. Garlic can be pureed
or pressed through a sieve, but this will eliminate the
"roasted" garlic flavor which characterizes this dish. May
be served either warm or cold (if served cold, omit
butter).
Variations: A strip of lean bacon or Pancetta may be sautéed
in olive oil before adding garlic, then crumbled in. For a
piquant flavor, the beans may be served cold, as a salad,
and dressed with a few drops of freshly squeezed lemon or
balsamic vinegar.
