Sauted Green Beans with Olive Oil and Garlic
Serves 4-6
Green beans are an excellent vegetable to serve to a crowd. In fact, I'm constantly trying to come up with new ways to use them. This is one of my current
favourites. They would also be delicious with two seeded and diced vine tomatoes added to the pan with the parsley, but only in the summer when tomatoes are at their best.
- 675g (1 1/2 lb) French green beans, tails removed
- 3 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 1 tablespoon chopped fresh flat-leaf parsley
- salt and freshly-ground black pepper
Plunge the French beans into a large pan of boiling,salted water and return to the boil, then boil for a further two minutes, until just tender. Drain and refresh under cold running water.
- Return the pan to the heat with the olive oil. Tip in the shallot and garlic and sautÈ for two to three minutes until softened. Add the beans and continue to saute for a minute or two until just heated through.
- Sprinkle in the parsley and toss until well coated.
- Season to taste.
- To serve, transfer to a warmed dish and place on the table so guests can help themselves.
