I learned the recipe seven years ago, and it’s possible you know it, too, because Kristen Miglore wrote about it in her Genius Recipes column on Food52. The genius of this recipe is that it doesn’t call for boiling or blanching or shocking the green beans. Rather the beans enter a skillet with a bit of butter, crushed-but-not-peeled garlic cloves, water (or stock), and a pinch of salt and pepper. After 8 minutes covered over medium heat, the green beans emerge cooked but not mushy, glazed in a light, buttery sauce infused with just the right amount of garlic. To finish, you shave parmesan over the top and shower with more freshly cracked pepper. Every time I make this recipe, I am astonished by how effortlessly it comes together and even more, by how quickly it disappears — children and adults alike love this one. Friends, the summer green beans are so good right now, and if you haven’t given this one a go, I can’t recommend it enough. It’s maybe the lowest-effort, biggest-reward recipe I know. PS: Blistered, Garlicky Green Beans
Simple Glazed Green Beans, Step by Step
In a skillet, combine 1 pound of green beans, 4 tablespoons of butter, 1/4 cup of water (or stock), 2 cloves garlic (crushed but not peeled), salt, and pepper. Cover. Bring to a simmer over medium-high heat. Turn the heat to low. Cook for 8 minutes. Serve just like this … … or shave parmesan over the top if you wish. (And you do!)
4.8 from 11 reviews
