Green beans, friends! An elegant and nutritious spear with a brilliant butter. Of course, we frontload them garlic and bring everything green to the magical place where the taste buds are magical and the nostrils are owned.
Tring beans are packed with folic acid (folic acid). This is not just good news for pregnant mothers. Folic acid is said to help lower an inflammatory compound called homocysteine, which tends to be more common in people with heart disease. And given that cardiovascular disease is one of Ireland’s leading causes of death, we may all benefit from making friends with garlic leafy vegetables. Moreover, they are incredibly delicious, so it is in their favor with each other.
Replace hazelnuts with peanuts or heart-healthy walnuts and add fresh slices of pepper or ginger instead of a miso party. Do whatever these vegetables need to make their way muscular to your dinner table.
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“These beans are” smooth “in garlic. Photo: Susan Jane White
Garlic green beans
100g per person
Will need:
Green beans 200g-300g
Olive oil splash
4 pieces of garlic, peeled
1 teaspoon of miso (I love sweet white miso in this recipe)
1 tablespoon butter or olive oil
Sprinkle plenty of flaky sea salt (optional)
Scattered hazelnuts, walnuts, pine nuts (optional)
1 I like to clean green beans (and most of the vegetables and berries I bring home) in a bowl with a little apple cider vinegar. Then place the green beans on a clean tea towel and let them dry, then peel off the small edges of each bean.
Gently warm the olive oil splash in a large two-mouth pan. If the heat is too strong, the garlic will burn and you will not be able to cook the beans. So go somewhere just below the medium.
3 Slice the garlic, add to the olive oil, stir for 1 minute, then add the green beans. Put the lid on. Cook for 5 minutes, regularly checking that the garlic is not colored or charred. Adjust the heat as needed.
4 At a bean and garlic party, mix with miso and either butter or olive oil. I think butter is better than olive oil, but both taste great, so choose whichever you prefer. Put the mixture in a pan, stir and coat, taste the green beans and see if they are ready.
5 Scrape everything onto a large plate. If you are using flaky sea salt, sprinkle it, and if you are using it, sprinkle a handful of crushed nuts. free! These beans put “smooth” in garlic. I love them having a quick and healthy summer lunch with a soft-boiled egg.
