Green beans are my go-to Shabbat side dish; firstly, they bring some much-needed green to the table and the plate. They are easy to prepare, and no matter how many I make, I never seem to have enough! This is by far my simplest green bean recipe and the one I turn to when I am short on time or just want a super vibrant hit of green!

Regarding the garlic, I love a shortcut, but when it comes to the garlic in this recipe, you will need to use a knife! Do not use a garlic crusher/press, as this makes the garlic wet and pasty, it will stick to the pan, spit, and burn in little clumps and jarred garlic paste simply doesn’t have the same flavor as fresh.

Ingredients:

• 500 grams (16 ounces) green beans, trimmed
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, finely minced (see cook’s notes)
• ½ teaspoon flaky sea salt to serve

Method:

1. Blanch beans: Bring a large saucepan of well-salted water to the boil. Add beans, cook for 4 minutes (they will turn bright green), drain, then rinse under cold tap water to cool. Shake off excess water.
2. Sauté: Heat oil in a large skillet over medium-high heat. Add green beans and garlic. Toss (or stir!) for 2 minutes until the garlic is golden and crispy.
3. Serve: Transfer beans to a serving dish, sprinkle with flaky sea salt, and serve preferably warm or at room temperature.

MAKE AHEAD:

Green beans can be made up to two days before serving and stored in the fridge until required. When ready to serve, bring to room temperature or place near a heat source to warm up a bit. If you reheat them completely, they will turn dark green and lose their freshness.