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Thursday, 10 October 2013

Sauteed Green Beans

We are into the season of turkey dinners and holiday entertaining.  Sauteed green beans are a perfect side vegetable to fowl, beef, pork or fish.  The preparation is simple and can be done a day ahead, ready to be heated in a saute pan in minutes.

You'll need whole, fresh green beans.  My local farm market yielded these lovelies this week. ~


Wash the beans and snap the vine ends off.  Bring them to a boil in water and cook for 3-4 minutes, until easily pierced with a fork but still el dente. ~


Drain and plunge the beans into an ice water bath to stop the cooking action.  That's the prep all done. These stay nice and crunchy in the fridge overnight.

Heat olive oil, crushed garlic, salt and pepper in a frying pan.  I've added some basil to the oil because I think just about everything tastes better with basil in it! Toast slivered almonds in the oil. ~


It will only take a minute or two for the slivered almonds to become a lovely, golden brown. ~


Toss the beans in the pan, stir to coat in oil and heat through.  At medium heat, they will be ready to plate up in 2 - 4 minutes.

It's a quick, easy and colourful addition to any festive meal! ~


Don't you just feel like you are in a French bistro looking at that plate?  sigh

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