Perfect Green Beans

A side of green beans is a perfect vegetable to have with any meal your serving up during the holidays or throughout the rest of the year. They're nutritious, quick and easy to prepare, and readily available all year long. There is a certain procedure though in cooking green beans to ensure they keep their bright green color and stay nice and crisp rather than dull, dingy, and waterlogged. A little bit of sauteed garlic is a great flavor to compliment the green beans.

For a serving 4 people

About a ½ lb of fresh Green Beans

2 cloves of chopped garlic

1 tablespoon of butter

A drizzle of olive oil

¼ teaspoon of kosher salt

Freshly cracked pepper

Trim the ends off of your green beans and wash thoroughly. In a large bowl, add ice and very cold tap water so that it's about half way full. Bring a pot of water up to a rolling boil, season the water with a little salt, and submerge the green beans into the water for no more than 4 to 5 minutes. Drain the green beans and immediately place them in the bowl off ice water. Taking the green beans straight from the boiling water to the ice water will shock them by stopping the cooking process and they'll keep their fresh green color. Leave the green beans set in the ice bath for about a minute or so, then remove and allow them to drain.

Chop the two cloves of garlic and in a sauté melt together the butter with a little bit of olive oil.Sauté the garlic for 1 minute and then add the green beans straight into the sauté pan. Toss together to make sure the green beans get and even coating of the butter and oil mixture, add another drizzle of olive oil if not. Cook just until the green beans are heated through. Season with the salt and a few fresh cracks of black and serve along side any main dish.