Green Beans
A new offering for green beans that turned out very good:
I steamed them until "crisp tender"---a few minutes.
While I was waiting for the beans I sautéed in a large skillet chopped garlic (1/2 of a head) and one chopped leak (white only) in bacon fat on medium heat.
Then I added the beans to the skillet and tossed with the sautéed components for about 5 minutes. During the last sautéing I added salt, black pepper and lemon pepper.
Very simple, a welcome change and will be repeated---we eat green beans once a week.
We enjoyed the beans with porterhouse steaks (med rare) and a baked Yukon Gold potato.
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