GREEN BEANS IN OLIVE OIL AND GARLIC
I grew up having this dish often. My mother wanted to be sure each of her six
children ate fresh vegetables. If you liked greens beans, she would make you
green beans but if another sibling didn’t and he or she preferred carrots, my
mother would make them carrots. When my parents divorced, she was going
through the house to see what she wanted to take and she told me it struck her
how in the kitchen cabinets there were so many small sauce pans. That was
because she was such an amazing mother and even though she worked full time,
she made the extra effort to be sure we each ate fresh vegetables. Interestingly
enough, my husband’s mother was the opposite. He told me that if he didn’t
finish his lima beans (can you imagine making a child eat lima beans?) he literally
had to sit there all night until he did! Spooky!
1 pound green beans,
ends cut off
2 garlic cloves,
peeled and left whole
1/2 cup water
1/4 cup olive oil
Kosher salt and
freshly ground pepper
1 Clean green beans and cut off ends.
2 Place beans and garlic in a sauce pan. Add water andcook on medium heat approximately 8 minutes. Don’t overcook.
3 When most of the water has evaporated, add olive oil and cook 2 more minutes. Add salt and pepper to taste. Remove garlic cloves before serving.
4 You can also make green beans with my Fuggedaboutit
Tomato Gravy (page 20). Just sauté green beans in some of the tomato gravy instead of the olive oil and garlic.
It’s delicious and tomatoes are so good for you.