Directions:

1. Trim 1 lb. of green beans.

2. Bring a large pot of salted water to a boil.  Cook the beans until just tender; don’t let them over-cook.  Plunge them immediately into a bowl of iced water, then drain and dry on kitchen towels.  The beans can be set aside for up to 24 hours, wrapped in dry kitchen towels and stored in the refrigerator.

3. Add 3 TB extra virgin olive oil to a wide skillet over medium heat.  Add 2 minced garlic cloves and 2 inches of fresh ginger, peeled and grated.  Stir to coat with the olive oil, and cook until fragrant.  Then add the beans and heat through.  Season with salt to taste.

These beans are delicious, and a nice change of pace.  This recipe can scale up, but you will need to cook the beans in separate batches.

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