I’m always looking for a way to prepare fresh vegetables.
This is so much better than the traditional boiled to mush or canned versions. True they are blanched in boiling water but just blanched. If done right they retain just the right amount of snap for a nice and tasty mouth feel.
1 pound fresh green beans, cleaned and ends removed
2 teaspoons salt
2 teaspoons olive oil
1 1/3 teaspoons garlic, minced
2 2/3 tablespoons fresh dill, chopped
2 teaspoons dry dill
Salt and pepper to taste
Bring a large pot of water to a boil. Add one tablespoon of salt. Pour cleaned beans into pot. Cook green beans until tender, yet firm. Remove from pot and pour cold water over beans until they are cool.
Heat large sauté pan, add oil and beans.
Cook 3-4 minutes.
Add garlic and dill and continue to cook until beans are hot.
Season with salt and pepper.