I serve this as a side with all cuisines.Yes, even Asian food read on!
Fromsidesto mains (Sichuan Green Beans with Pork, anyone??
), it turns out that green beans may just be my favourite vegetable.
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Saying I love green beans on the other hand does make me feel somewhat virtuous.
LikeOttolenghis herb loaded Green Bean Salad.
Or a luxeGreen Bean Casserole.
And thisGreen Bean Salad with a Creamy Avocado Dressing.
In other words, not the simple green bean side that I make all the time.
Rather that place is often filled with todays recipe: Sauteed Green Beans with crispy little golden garlic bits!
Handy tip: Prepare ahead!
An instant side dish, ready on demand!
Garlic Two smallish cloves or one large one.
Finely mince the garlic using a knife.
Do not use a garlic press/crusher.
This makes the garlic go wet and pasty so you wont get nice golden bits, like pictured.
In fact, the garlic will just spit when it hits the skillet.
As for jarred garlic paste?
Not on my watch!
This stuff doesnt really taste like garlic and its oddly sour due to the preserving agents.
Plus its wet so it too will spit like crazy.
Olive oilor butter, if youd like a buttery flavour on your beans.
If you want to dial up the butter factor, useclarified butter / gheeinstead!
Drain and then toss the beans in a skillet with the garlic.
Well … youcouldtoss … or be a normal person and just STIR!!!
I promise it works just as well.
And although you wouldnt think of it, this dish works alongsideAsian foodstoo!
Overloaded with green beans?
He doesnt realise its meat free…. Well, possibly he doesnt care.
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