thank goodness for a good mistake

garlicky green beans on

I’ve never had a problem eating my green vegetables. Honestly, I never really had a choice. Growing up the term “clean plate club” was used to nicely enforce the fact that we were expected to eat everything we were given or else we weren’t getting up from the table until everyone else was done. So yeah…those veggies were not a choice.

glass bowls

Lucky for me, I like veggies. After all, something has to balance out all the cupcakes, right? These green beans have been my favorite for forever. My mom would notoriously walk away from the pan, get distracted, and burn a few. And that was the best mistake because something about those slightly “over-browned” green beans made them work fighting for. My brothers and I would sneak them out of the serving dish one by one until we were found out reprimanded.


Also delicious was the crunchy garlic, which we nabbed out of the cooled pan after dinner. They key to the garlic is that it’s browned, not burned, and therefore crispy without being overly bitter.

I use the microwave to steam the green beans before adding them to the pan, but you can definitely use a steamer basket or blanch them beforehand instead. The whole point is to just partially cook them otherwise the garlic may burn while they’re taking longer to cook.

don't let it burn

garlicky green beans
makes 4 servings

printer-friendly version

1 pound fresh green beans, ends snipped
3 tablespoons olive oil
4 large garlic cloves, chopped
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Place the green beans in a microwave-safe bowl with a few tablespoons water and cook for five minutes. Drain water from the bowl and set aside. Heat a large saute pan over medium-low heat. Add the olive oil and swirl the pan to coat. Add the garlic and saute one minute until slightly softened. Add the green beans and toss to coat in the garlic and olive oil. Turn the heat up to medium and let the green beans cook, undisturbed, for 3-4 minutes. Toss again and let cook for another 3-4 minutes. Adjust the heat if the garlic starts to get too dark. Remove from the heat, add the salt and pepper and toss to incorporate. Serve immediately.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in meatless monday, side dish, side dishes, vegan, vegetarian and tagged , , . Bookmark the permalink.

3 Responses to thank goodness for a good mistake

  1. Wow! Love this picture!

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