Trying to decide what side dish to serve along with your family dinner tonight. Ever think about serving garden fresh green beans? If you haven’t you should.
Green beans are abundant in our garden right now. I am canning tons for later this winter. Sautéing green beans is quick and easy. Break out your favorite herbs and spices. If you want them spicy add some red pepper flakes or what about garlic. Don’t over look adding a touch of lemon juice, black pepper, sea salt, onion the combinations are endless.
Last night we had fried chicken, new red potatoes and sautéed green beans. Everything was grown on our farm. Fresh farm to table.
If you don’t have a garden grab some green beans from your local farmers market or in produce section of your favorite store.
I fixed three hand full of green beans. Sorry for the not so specific measuring. I blame my mother, this is how she taught me to cook.
3 cups uncut fresh green beans
1 Tablespoon olive oil
Sea salt and Black pepper to taste
Wash and pat dry your green beans. I use my non-stick skillet. Heat olive oil and add green beans.
Saute beans for around 6 minutes. Stir every so often so they don’t burn. Sprinkle on salt and pepper or whatever kinds of spice or herbs your family enjoys.
We like our beans to be crisp. If you want them softer sauté longer. ENJOY!