I started planning my Thanksgiving menu this week. While some may call this as obsessive, I prefer to think of it as organized. I bought green beans at Fred Meyer Sunday night, (before my wallet was stolen in the parking lot!! Grrr) and made the tastiest dish ever. I figure that since I”m now wearing baggy sweaters (darn cold winters) there’s no need to just steam or roast my vegetables any longer. It’s time to start sauteing them in butter–lots of butter.
You must try this:
- 1 lb green beans
- 2 cloves garlic
- 3/4 cups chicken broth
- 1 spoonful of butter
- pinch of kosher salt and a dash of pepper
Snap the ends of the green beans off. Melt the butter in a pan over medium heat, add garlic that has been pushed through a garlic press. Toss in green beans and saute until they turn dark green. Slowly start adding in the chicken broth and cover. Continue to add broth until the green beans are tender and most of the broth has evaporated. Serve warm.