Tuesday, September 26, 2006

Sauteed Green Beans with Garlic and Sage

From How To Read A French Fry

1 pound green beans, stem ends trimmed
2 Tbsp olive oil
1 garlic clove, minced
3 fresh sage leaves, chipped
juice of 1/2 lemon

Cook the beans in plenty of rapidly boiling salted water until they are a vibrant green and have softened to the point that there is just a thread of crispness left at the center, about 5 minutes. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. As soon as they are cool, remove them from the ice water and drain on a kitchen towel. Pat dry.

In a large skillet, heat the oil over medium heat. Add the beans, give them a toss and then add the garlic. Cook until the garlic is fragrant and the beans are cook through, about 5 minutes. Season to taste with salt. Add the sage and lemon juice, toss to combine well and serve as a side dish.

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