No-fail Butter and Garlic Green Beans

Aw veggie side dishes. We know we should eat them. Know that they are important for a well-balanced diet, but sometimes they feel like too much trouble for a second fiddle dish.

They can be time consuming to make and finicky too. Bake too long and they’re mush, add to the pan too soon and they burn. Time things wrong and they’re cold by the time you eat or keep the other food waiting.

It’s no wonder sometimes we just say screw it and eat that giant hunk of beef on a plate without adding any green. I know I’m guilty of it, though I’ve gotten better as I’ve gotten older.

One thing that’s helped is having a few no-fail veggie recipes under my belt. These are the ones that take minimal prep (so you’re less likely to decide they’re not worth the effort), have few steps (fewer opportunities to go wrong), and are delicious (because why would we want to eat veggies that don’t taste good???).



These butter and garlic green beans are the first of that brand of recipe that I learned. They’re boiled, so you don’t have to worry about burning them while they cook. You don’t have to cut anything if you don’t want to and buy your green beans pre-trimmed.

And, best of all, if your timing is off, these get tossed in a hot pan with butter right before serving, so it doesn’t matter if you accidentally finish them 20 minutes before everything else is done!

Ingredients

• 1 pound green beans trimmed and washed
• 2 cloves garlic minced*
• 1 tablespoon butter
• Salt and pepper to taste

Instructions

1. In a medium pot, cover green beans with cold water and bring to a boil. Lower the heat and simmer for 5-10 minutes, until they reach your preferred level of doneness (I like mine on the softer side). Drain and set aside.
2. Melt butter over medium heat in a large skillet. Add the garlic and toast until golden, watching carefully to ensure it doesn't burn.
3. ...................................

for full instruction please see : bakingmischief.com