My husband {used to be} a picky eater. I found that a lot of his aversions to vegetables were really in the way that they were presented. For example, he didn’t like cabbage – boiled. But, when I sautee it with garlic…viola! He loves it! So, I started learning new ways to cook vegetables searching for a method that would change that old tune of, “ick, I don’t like it.” If you have picky eaters at home, I urge you to try this easy method!
This recipe is one of our favorites! I use this same method to do all sorts of green vegetables. This works well with Brussels sprouts (run your knife through them first), shredded cabbage, broccolini, and asparagus. This nice thing about it is you can use fresh or frozen vegetables. I love to use fresh when they are available but in the winter frozen is delicious too!
The recipe:
Garlic Sauteed Green Beans
1 bag of green beans (frozen) OR
1 “mess” of fresh green bean {I like to use Haricort Verts – or skinny french green beans}
3 cloves of garlic chopped (you can use more or less – this isn’t scientific)
1 can of chicken stock (I use canned organic – or the about 2 cups of homemade)
Olive oil
First pour a small amount of olive oil in a large skillet (I use stainless steel but Teflon works well too). Add your green beans (if using frozen there is no need to thaw). Saute on high heat until green beans are spotty brown. You want them to have some dark {almost burnt} spots on them. Add in chopped garlic. Saute until garlic starts to brown. Add in a can of chicken stock just before the garlic burns. Cook on medium heat until the chicken stock has all evaporated. Taste the beans. If they are too crispy to your liking just add a little water and keep cooking until the beans are as tender as you like them.
