| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Green beans, topped/tailed |
| 2 |
tb |
Butter |
| 1 |
|
Garlic clove, fine chop |
|
|
Salt |
|
|
Ground pepper, fresh |
INSTRUCTIONS
Boil beans ahead of time then reheat in the garlic/butter mixture. Always
run cold water over green vegetables to stop the cooking. This also helps
them retain their colour. 1. Bring a large pot of salted water to boil on
high heat. Add beans and boil until crisp-tender, about 2 to 4 minutes.
Alternately, steam beans for about 5 minutes, until crisp-tender. 2. Drain
beans and refresh under cold running water. 3. Heat butter and garlic
together in skillet on medium heat. Toss in beans and saute until beans are
hot and coated with mixture. Season with salt and pepper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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