Friday, October 7, 2011

Food for Friday: Sauteed Green Beans with Garlic Chips


I do not like vegetables.

There, I said it. I'm 24 years old and eat like a 5 year old. It's not even a major deal with the flavor of the food half the time... it's TEXTURE. Ew. Squishy... Slimy... Yuck-city. I'm so weird.

Anyways, back to the recipe. Nate is an avid vegetable eater and constantly tries ways to get me to eat them. His favorite veggie is green beans. If you are not from the South, just let me tell you: Southern green beans are mushy, in weird water sauce, totally unappetizing (okay, maybe they're like that where you are from too- but that's just something I have noticed at every home cookin' type restaurant I've been to).

Luckily (more for Nate than me), we found a recipe from Claire Robinson (one of our favorite Food Network stars- she's on 5 Ingredient Fix) that is called Sauteed Green Beans with Garlic Chips. I was willing to try (anything with the word "garlic" will get me all excited) but secretly I was about to freak out.

We followed the recipe (below, via Food Network's website) and Y-U-M. Crisp. Fresh. Flavorful. And the garlic chips, get out of here. Delish! I didn't take any pictures, but here is the picture from Food Network's website (ours had a bit more char on the beans and the garlic chips, fyi).


 Sauteed Garlic Beans with Garlic Chips

Claire Robinson- 5 Ingredient Fix



  • 2 pounds haricots verts, trimmed
  • 1/2 cup olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup cider vinegar
  • 2 tablespoons chopped fresh mint leaves


Bring a large pot of salted water to a boil over medium heat. Prepare an ice bath of water and ice in a large bowl. Drop the green beans into the boiling water to blanch for 60 seconds. Immediately remove the beans and shock in the ice bath.

In a large saute pan, over low heat, add the olive oil and the garlic. Fry the garlic chips until golden in color, about 2 to 3 minutes. Remove garlic chips to paper towels to drain.

Remove the green beans from ice bath and add them to the hot garlic infused olive oil in the saute pan. Raise the heat to high and cook, tossing frequently, about 2 to 3 minutes. Season with salt and pepper, to taste. Add the cider vinegar and reduce the liquid to a glaze while tossing beans, another 2 to 3 minutes. Add the mint and toss to combine. Taste for seasoning and adjust if necessary. Transfer the beans to a serving dish, garnish with fried garlic chips and enjoy!

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