Sunday, September 9, 2012

Garlic Green Beans

There's a fantastic dumpling house in Bellevue called Din Tai Fung.  They have the best garlic green beans.  These are pretty close.  I like to go heavy on the garlic.  Blanching the beans keeps them crisp.
  • 1 1/2 pounds green beans, both ends removed
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon good olive oil
  • 3 to 5 garlic cloves, minced (depending on how strong you'd like them)
  • freshly ground black pepper

    Blanch the string beans in a large pot of boiling salted water for 90 seconds.
    Drain immediately and immerse in a large bowl of ice water to stop the cooking.
    When they are cool, drain and set aside.

    Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned.

    Add the string beans, sprinkle with salt and pepper, and toss together.

    Source:  Ina and the Food Network

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