Garlic Green Beans
This is one of my husband’s favorite vegetables. If your family doesn’t like garlic this recipe won’t help you out much in getting them to eat vegetables, but then if your family doesn’t like garlic, you probably won’t use most of the recipes I post. I like garlic. A lot. I make a conscious effort to use other seasoning strategies at times to switch it up, but if I’m in a hurry and need to season something it will probably get garlic, basil and salt and be declared done and yummy.
Also, anything short of biting into a raw clove of garlic could not possibly qualify as too much garlic around here, so if you’re a nominal fan of garlic, but less hardy in your garlic consumption, you may want to cut back on the number of cloves of garlic used in the recipe.
A note on the amount of green beans: I generally use 16 oz packages of frozen green beans when I can find them, but as stores continue to sneak price increases by shrinking package sizes, I often have 12 oz packages of green beans on hand. Because I cook so much by feel and taste I don’t specifically adjust my recipe to different size bags of green beans, but if it matters to you, the recipe as written is more specifically formulated to the 12 oz size.
Healthiness Rating: Healthy
Not only are none of the ingredients unhealthy, but as a yummy way to eat vegetables, this recipe encourages more vegetable eating than commonly suggest ‘recipes’ such as plain celery sticks or iceberg lettuce with fat free dressing.
Yumminess Rating: Yummy
To quote my husband, “Even people who don’t like green beans like these, because they taste like real food instead of slime”. (He went on to clarify that he, personally, does actually like green beans anyway. They’re just better with garlic and butter on them.)
Garlic Green Beans
1 package frozen green beans (12-16 oz)
5 TBSP butter
2-3 cloves of garlic
1/4 tsp sea salt (or to taste)
Mince or smash the garlic cloves according to your preferred method. (See the video for my preferred ‘smash it with a cleaver’ method. It gets it done fast!)
Melt the butter in a skillet (cast iron is preferable) over medium heat. Add the green beans, garlic and salt. Stir so the butter coats the green beans. Continue to stir as needed until the green beans are all thawed and beginning to warm, then stop stirring for a few minutes.
The green beans will release liquid, which will then boil off until you’re left with just bubbly butter again. At this point, let them cook for one to two more minutes without stirring. (If you’re in a hurry, or able to stand over the pan while they’re cooking, turn up the heat to medium high at this point. If you want them to cook slower, or without direct supervision you can leave the heat on medium and go longer between stirring.) The green beans should begin to develop a slightly caramelized golden brown color by the time you stir them. Be careful not to let them burn, but leave them on the stove until many of the green beans throughout the pan have developed this coloring.
(If you’re in a hurry you can skip the browning step, and just have buttered garlic green beans, but the caramelizing adds a lot to the flavor.)
The above recipe serves 2. If you need to serve a crowd, I recommend using 6 lb green beans, 1 pound of butter, 1 head of garlic and 1 1/2 tsp sea salt (or to taste). You may need to caramelize the green beans in batches when making a larger amount.
(Remember the point in the chocolate syrup video where I almost dripped chocolate syrup on my laptop? At about 6′ 18″ in this video, half a spoonful of green beans goes splat right on my laptop, and I totally try to pretend it didn’t happen.)