Garlic Green Beans

From: mama's kitchen

On Sep 18, 2008

Update: Made these again! Using olive oil rather than butter- healthier they say! This time I used lemon pepper and WOW oh WOW! The lemon is a sure fire hit here! This recipe is great and the lemon just adds that hit of ... oh wow! Thanks again for Lavender! Awesome recipe Old Review:Beautiful side. I really liked this alot. I think the butter could be reduced as there was an abundance of it in the finished dish, I was not sure of the heat level or the amount of time to cook the butter and garlic so I melted the butter over medium, added the garlic and reduced the heat to low/med low and slowly cooked the garlic until it became a beautiful golden color without getting brown or bitter. Served it with Tilapia Piccata which was a great compliment. I really liked the dish until some of the lemon butter wine sauce from the Tilapia Picatta drifted from the fish to the green beans- then I LOVED it! Wow! I will definitely make this again but with a splash of wine or better yet maybe some balsamic vinegar in the garlic butter sauce. I felt it did need a little more salt and pepper as well but that could just be me. Great side that will be made again! Thanks for sharing Lynn! Made for Bev Tag!

From: jess21

On Sep 8, 2008

The only way I cook green beans (or most other green veggies!). I find salting the water generously helps them keep their green color. Also, I'll usually boil them way early, before all the other dinner time stuff starts happening. I just make sure I drop them in ice water, or run under cold water, to stop them from cooking until I'm ready for them.

From: Cooks4_6

On Aug 9, 2008

Most definitely a winner and very easy to make. I will definitely keep this in mind when my local famer's market has green beans!

From: Sue L

On May 1, 2008

It absolutely amazes me that something so simple can taste so good! I sprinkled a few toasted almonds on top for a garnish and it was all so wonderful! Tasted like something for a special occasion. Thank you!