My teenagers Green Bean Casserole rebellion is now a full on revolution. And I am losing the battle mightily. It doesn't help that they out number me 3 to 1. My wife's complete dislike of green beans has her taking a neutral stance in these skirmishes which adds to my struggle.
So, alas, it is time to minimize my losses and live to fight another battle. Cast Iron Skillet Garlic Green Beans seems to be where we have found detente. To be fair, (To be fair. To be fair! To be faaaiiir. For you Letterkenny Fans. 😆) These green beans are even easier and quicker than green bean casserole. Enjoy.
Ingredients
1 1/2 lb
Kosher salt, to taste
2 - 4 tbsp
3 cloves
2 tbsp
Ground black pepper, to taste
Directions
Trim the stem end from the green beans.
Heat olive oil in a cast iron skillet over medium heat.
Add the green beans and cook 5-7 minutes, toss frequently.
Add the garlic.
Cook for 1 - 2 minutes, until fragrant.
Add the butter to melt.
Toss beans in butter to coat them.
Salt and pepper to taste.
Serve immediately.
** Times vary. You want the beans slightly charred but not hammered. Cook the beans to your preference. Some folks prefer more of a crispness than others. But almost no one likes over cooked beans.
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