Sautéed String Beans

Green beans are in peak season right now at the farmers’ market, so I have been stocking up the last few weeks. They are such a perfect side dish to meals, especially a roast chicken. Someone once called this dinner menu their favorite meal, roast chicken, mashed potatoes, sautéed string beans, and double fudge chocolate cake. It is the kind of meal that feels like a warm hug, simple and comforting. Perfect for a relaxing evening with friends. Don’t forget the wine, I love a full-bodied red like a cabernet.

Sautéed String Beans

1 ½ pounds green beans, trimmed

2 tablespoons olive oil

2 tablespoons butter

4 garlic cloves, minced

salt and pepper

½ lemon cut in wedges

Fill a large pot with water and a pinch of salt and bring to a boil. While the water is heating, fill a large bowl with water and ice cubes.

Once the pot of water is boiling, add green beans and cook 5-7 minutes. They should be tender but still have a little crunch to them. Drain the beans in a colander and then transfer them to the ice water to stop the cooking.

In a skillet over medium heat melt the butter and olive oil together. Once fully melted add the green beans and stir to coat and cook for about a minute. Add the garlic, salt, and pepper. Stir and cook another minute or two. Remove from the heat and squeeze the lemon wedges over the top.

Serves 4-6

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