Fresh, bright and crisp green beans are hard to resist, at least as far as I am concerned. I know I am not alone, especially when they are enrobed in a bright garlic-infused olive oil and speckled with chopped flat-leaf parsley. I know this because I have bulked out and served this veggie side dish for countless people at events, parties, and potlucks and the platter and never have a single bean leftover! Delicious served warm, cold or room temperature, these are a simple crowd-pleaser. I like them best served at room temperature, which makes it a snap to bring along to your next event. Speaking of snap, remember to choose the freshest green beans that snap rather than bend.
Parslied Green Beans
- April 20, 2021
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- 1 pound green beans, ends trimmed
- 1 clove garlic, minced chopped
- 1 Tablespoon flat-leaf parsley, chopped
- 3 Tablespoons extra virgin olive oil
- salt and pepper to taste
- Step 1
- Boil beans in salted water until crisp-tender
- Step 2
- Drain and immediately plunge the beans into a bowl of ice water to stop the cooking
- Step 3
- Combine garlic, parsley, salt, pepper and oil.
- Step 4
- Taste and adjust seasoning as needed.
- Step 5
- Arrange the string beans on a platter or in a bowl. Pour the oil mixture over the string beans and serve. Alternatively, you can toss the beans if you prefer an even distribution of flavors
- Step 6
- Variation: For a bright citrus hit, add a little lemon zest or a gentle squeeze of lemon juice. Adding a pinch of red chili flakes to the oil can add some pleasant heat.