Green beans contain a wealth of antioxidants, vitamins, and minerals. They are also a delicious source of fiber and may help fend off cardiovascular disease, and even prevent cancer.
This week we’re pairing antioxidant powerhouse garlic with green beans for a dish that is as tasty as it is good for you. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“Cooking demands attention, patience, and above all, a respect for the gifts of the earth. It is a form of worship, a way of giving thanks.”
-Judith B. Jones
Roasted Garlic Green Beans
Cook’s Illustrated, America’s Test Kitchen (Fall 2010)
Ingredients
- 12 garlic cloves, peeled and halved lengthwise
- 2 Tbsp extra virgin olive oil
- ¼ teaspoon sugar (this is to approximate the sweetness characteristic of slow-roasted garlic)
- 1½ pounds green beans, stem ends trimmed (this is an especially good way to cook tougher end-of-season green beans)
- 3 Tbsp water
- 4 teaspoons wine vinegar (either red or white wine vinegar work well, although America’s Test Kitchen apparently developed this recipe with the latter)
- Freshly ground black pepper to taste
- Table salt to taste
Instructions
- Microwave garlic, oil, and sugar, uncovered, in a small microwave-safe bowl until garlic is softened and fragrant, about 1 minute. (Note: I recommend the defrost setting.) Because microwave temperatures vary, be sure to check the garlic to see if it has softened. Carefully transfer 1 Tbsp oil from the garlic mixture to a large nonstick skillet. Reserve the remaining garlic mixture.
- Heat skillet over medium-high heat until oil is shimmering. Add green beans and water and cook, covered, until beans are bright green, about 3 minutes. (*Note:* You may need to add water and increase the time if the beans are tougher.) Add reserved garlic mixture to the skillet; do not stir. Continue to cook, covered, until beans are almost tender, about 3 minutes. Remove lid and cook, stirring occasionally, until beans are browned in spots and garlic is golden, about 2–3 minutes. Off heat, stir in vinegar and season with salt and pepper.