Recipe Instructions:
Ingredients
9.5 oz green beans French green beans and purple string beans will also work; use fresh or frozen
0.35 oz garlic 2 cloves; adjust to taste
1 Tbsp olive oil Or another neutral cooking oil. i.e.., avocado oil.
1/4 tsp salt
1/8 tsp black pepper
lemon juice when serving, optional
Instructions
Rinse the green beans. I find it easiest to do this in a colander and then dry them with a clean kitchen towel.
Then trim the beans (also called "topping and tailing"). To do so, grab a handful of the green beans and ensure the ends are lined up. Then, hold the pile while you use a sharp knife to slice off the tough ends. Remove any tough strings (the membrane running down). If wanted, you can chop the tops as well.
Heat the oil in a large skillet over medium-high heat.
Once hot, add the green beans and sauté for between 5-7 minutes (or up to 10 minutes for more tender results), stirring them often.
Add the garlic (minced or sliced) and salt and pepper, and sauté for a further minute or two.
When ready, the sauteed garlic green bean pods should be bright green but with a few blistered spots and a tender-crisp texture.
Taste and adjust the seasonings of the sauteed green beans, then serve them optionally with a drizzle of lemon juice!
