Tuesday, March 20, 2012

whole green beans with garlic and lemon

     I learned a neat trick the other night. I was cooking with my friend, The Church Cook. She let me in on a little secret to cooking veggies for a crowd. Kay showed me how to cook veggies still frozen to retain crispness.
     In my church kitchen, I cooked an entire five pound bag at one time on our large, flat-top griddle. At home you could use a skillet or flat saute pan just as easily.
     When cooking veggies, fresh is always preferred, but let's face it. They don't last very long. If your household is anything like mine, you'll agree.
     From one night to the next, I cannot say who will materialize for dinner. I abhor waste of any kind and have to be on top of my crisper game... How easily I forget what's in there.
     To make these aMAZing green beans, I chopped a little fresh garlic, then tossed the frozen green beans in a large bowl with olive oil, lemon zest, salt, pepper and garlic.
     Throw them into a hot pan to saute. Let them sizzle for about two minutes. To get them steaming a bit, squeeze the jucie from the zested lemons over.
     Toss to distribute the flavor. Cover the pan and reduce the heat. When they are hot, but still crispy, it's time to eat 'em up!

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