We often serve green beans as a Thanksgiving side dish. This recipe came from my Aunt Fran and is my daughter’s favorite way to eat them. It is a simple preparation but delicious. You can vary the recipe by adding caramelized onions, sautéed mushrooms, shallots, a roasted red pepper, chopped olives, some freshly chopped parsley or thyme, toasted almonds, hazelnuts or walnuts, a bit of orange or lemon zest. I usually double this recipe for the holidays.
Green Beans with Garlic and Basil
1 lb. fresh green beans, trimmed
1/4 c. extra virgin olive oil
3 cloves garlic, chopped into large chunks
5-7 fresh basil leaves, chiffonade
salt and pepper to taste
Bring a 5 quart pot full of water to the boil. Add 1 tsp. kosher salt. Add green beans and boil until crisp tender – about 7 minutes. Drain then place in a serving bowl. In a small frying pan combine olive oil and garlic. Slowly heat until the garlic is soft, fragrant and light golden. It should take about 3 minutes or so. Pour the garlic and oil over the beans and toss to coat beans with the oil. Top with fresh basil and toss again. Serves 4.