Aw veggie side dishes. We realize we ought to eat them. Realize that they are significant for a well-adjusted eating routine, however at times they feel like an excessive amount of inconvenience for a subsequent fiddle dish.
They can be tedious to make and finicky as well. Heat excessively long and they're mush, add to the skillet too early and they consume. Time things wrong and they're cold when you eat or keep the other nourishment pausing.
It's no big surprise once in a while we simply state screw it and eat that goliath hunk of meat on a plate without including any green. I know I'm blameworthy of it, however I've shown signs of improvement as I've gotten more seasoned.
- 1 pound green beans trimmed and washed
- 2 cloves garlic minced*
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- In a medium pot, cover green beans with cold water and bring to a boil. Lower the heat and simmer for 5-10 minutes, until they reach your preferred level of doneness (I like mine on the softer side). Drain and set aside.
- Melt butter over medium heat in a large skillet. Add the garlic and toast until golden, watching carefully to ensure it doesn't burn.
- Add the cooked green beans to the pan, sprinkle with salt and pepper, and toss to coat (and reheat if they've cooled).
- Serve and enjoy!
Read more our recipe Crispy Black Bean Tacos with Avocado-Lime Sauce #vegan #vegetarian #soup #breakfast #lunch
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