Garlic and Herb Seared Green Beans
Serves: 4 to 6 as a side dish
Perfect for summer, this green bean side dish goes great with Spachetti with Italian Meat Sauce and Pecorino Romano.
Cut stems from green beans; either leave them whole or cut in half on a diagonal.
In a large, heavy bottomed sauté pan, heat oil over medium heat. Add green beans and stir fry until bright green and tender, 7 to 10 minutes, depending on how tender you like them. Turn up the heat to medium-high and continue cooking until beans begin to sizzle and brown in spots, about 2 minutes more. Add garlic and Italian seasoning; stir fry for 30 seconds. Remove from the heat and season with salt and pepper.
Add a squeeze of fresh lemon juice, if desired.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Evening Magazine" show, which aired August 28, 2014.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.