I use a large cast iron skillet to make the Garlic Green Beans and cook them as if I were stir-frying with plenty of butter – use ghee for a paleo recipe. Not too long – they’re best when still slightly crisp!
I love green beans fresh from the garden!
In fact, I like to eat them raw, right after picking and so do my children!
We like them small, tender and crunchy! I know it’s not the most appropriate way to eat green beans. They should be prepared with butter and oil and all that good stuff!
But I have to admit, I love the taste of vegetables straight from the source.
Normally, I freeze any extra green beans to have later in the year. But this year it looks like we will use them all in our cooking.
Because, I cook so many at a time, I use my 17-Inch Cast Iron Skillet to make the Garlic Green Beans. I cook them as if I were stir-frying using lots of butter.
A Quick Tip For Making Garlic Green Beans
- For the Paleo version – use ghee instead of butter.
- In the following recipe be sure not to cook the green beans too long – they are best when still slightly crisp!
- Use plenty of butter (or ghee) – not only does it make them taste even better, but it also prevents sticking.
- Feel free to use more garlic if you dare!
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The perfect side dish, it has just enough flavor to let your main dish shine.
- 1 1/2 lbs fresh green beans
- 4 Tbsp butter or ghee
- 4 -6 large cloves garlic minced
Heat butter or ghee in a frying pan.
- Add the minced garlic and saute.
- Green beans go in next. Stir-fry until just tender.
- Stir in additional butter/oil if needed.
- Salt to taste Serve hot and enjoy!
- Be sure not to cook the green beans too long - they are best when still slightly crisp!
- Feel free to add more garlic if you dare!
- Adding more butter adds more taste and prevents sticking.
Do you like green beans? How do you prefer to cook yours? Tell us all about it in the comments!