|1 pounds||Fresh green beans; cleaned|
|6||10 cloves minced garlic|
|1 tablespoon||Olive oil|
|¼ teaspoon||White pepper|
|¼ teaspoon||Salt; (leave it out if you don't want the salt)|
1. Steam the green beans until just short of being done. The final dish is "al dente." Try to time the steaming so that the green beans are ready at the same time as the garlic is ready in the next step.
2. Heat the olive oil in a skillet large enough to toss stuff about in without getting it all over the place. Add the garlic and saute until it just begins to turn brown.
3. Add the green beans to the skillet along with the pepper and salt and toss to coat with the oil and garlic.
4. Raise the heat a little and toss continuously until the green beans start to get brown/black in some spots. Then remove from the skillet into your serving dish.
5. Chow down.
Posted to FOODWINE Digest by Carl Geenen <C.Geenen@...> on Feb 16, 1998