Happy Thanksgiving Eve! I’ve already prepared one thanksgiving meal this week, a small catered luncheon. Instead of taking one of the few vegetables that make it to the table and drowning it in milk, cans of soup and fried onions, I made something a little on the healthier side.
This should serve about 10 people.
2 pound green fresh beans, end trimmed
2 medium garlic cloves, crushed or finely grated
zest of one lemon
1 Tablespoon olive oil
1 Tablespoon butter
salt and pepper
Bring a large pot of water to a rapid boil. Add salt, a couple teaspoons worth, while it’s boiling.
Prepare a large bowl of water and ice.
Add green beans. When the beans start to turn a bright green color, remove the beans with tongs. This should take only a few minutes. Place the beans directly into the bowl of ice water. When the beans are cool, remove them to a colander to drain off any excess water. This blanching process can be done ahead of time, so all you have to do is sauté your beans at dinner time.
Prepare a sauté pan over medium to medium-high heat with oil and butter. When the butter is bubbly, add the beans and a sprinkle of salt and pepper. Sauté for about 4 minutes, stirring about every minute, to keep the beans from burning.
Add the lemon and garlic. Sauté and stir for 3-4 more minutes, stirring frequently or until the garlic barely begins to brown. Immediately remove from the pan from the heat. Remove beans to a serving dish using tongs.