Fresh summer produce is in full swing, and local farmers are bringing a wide bounty of flavorful vegetables to market. It’s a great time to get plant-centric and up your game with tasty veggie side dishes or vegetarian main courses.
Green beans are a family favorite in our house. It’s one of the few green vegetables that all three kids eat without complaint, and I have fun playing around with different seasonings and accompaniments to vary them each time. Hands down, our favorite version involves a combination of three ingredients: fresh garlic, soy sauce and basil slivers. The garlic and soy sauce round out the vegetal, earthy taste of the beans with a big umami punch, and the fresh basil gives a fragrant summery touch.
Perfect Green Beans
Servings: 6
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16 ounces fresh green beans, washed and ends trimmed
2 tablespoons olive oil
2 large or 3 medium garlic cloves, peeled and minced
1 tablespoon soy sauce or tamari (low sodium or regular)
About 8 basil leaves, slivered into thin ribbons
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Bring a large pot of water to a boil—preferably a pasta pot for easier draining. Add the green beans and blanch for about 3 to 4 minutes, or until just tender. Drain and set aside. In a large skillet, heat the olive oil to medium high. Add the garlic and sauté 1 minute. Add the green beans and sauté for 2 minutes. Add the soy sauce and basil, and toss to combine. Taste for seasonings and remove from the heat.
Serve immediately, or later at room temperature.
Maggie Heyn Richardson is a regular 225 contributor. Reach her at hungryforlouisiana.com.