Halloween has come and gone. My husband and I did a few calculations and have determined that we consumed just over 100,000 calories on that day. May have been a record.
I don’t know about you, but when I have a day like that, I feel better if I eat some veggies (in fact I ate a carrot before bed at about 11:30, it made me feel 2% less guilty about the gluttony of the day.) This green bean recipe is simple, but elevates green beans from blah to hoo-rah.
Browning butter brings out lots of intricate and delicious flavors. Adding garlic to the butter while it browns infuses garlic into the already fantastic browned butter.
All you need is butter, a couple cloves of garlic, fresh green beans and maybe a pinch of salt.
Place 2 tablespoons butter in a small, but heavy sauce pan. Add sliced garlic cloves (I like between 2-3 depending on their size.)
Melt the butter over medium low, then turn down the heat to low. Stir the butter and garlic occasionally. You want the solids in the butter to turn a brown (not black) color and the garlic to become a nice caramel color. Beware, if you leave the heat too high, the garlic will burn and taste terrible.
This will take about 5-7 minutes or so. Watch the butter carefully when it starts to foam, then you will want to stir more frequently to make sure it doesn’t scorch (it can go from browning nicely to burned very quickly.) Once the butter solids are a nice golden brown color, remove them from the heat and set aside.
Wash and trim about a pound of green beans.
Place them in a large saute pan with the brown butter. Saute them on medium high, constantly tossing and stirring, until they are just al dente. Add a little salt to taste.
And there you have it. Absolution in green bean form. Garlicky brown butter green bean form.