Green Beans

[Dave Grubb]

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.

[TriGuy]

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.

take the same steps but with a minute to go on the beans add sliced green olives and before serving sprinkle with feta cheese, you will love it.

[Dave Grubb]

I can foresee all kinds of variations on that basic method

[Phillbo]

I keep them simple. Steam and mix in a bowl with pressed garlic and olive oil.

[Dave Grubb]

I did another new way last night.

I cut up a head of cauliflower including cutting the largest sections in half. I tossed that with EVOO and put it in the air fryer at 350 F for 22 minutes. With 5 minutes left I added one chopped up leek.

To finish, I put that in a sauté pan with EVOO, chopped parsley (about a cup), lemon zest (1 lemon)and about 1/2 bulb of chopped garlic. I sautéed that mix for about 10 minutes on med heat while I completed the rest of the meal.

That turned out excellent and I served that with monk fish in brown butter and lemon sauce and rice pilaf.

Roasting vegetables creates an entirely new and concentrated flavor profile and the air fryer is a perfect option to do that.