Prep 10 mins
Cook 10 mins
This is a recipe from Southern Living, May 2001.
- 4 garlic cloves, minced
- 44.37 ml olive oil
- 907.18 g fresh green beans, trimmed
- 118.29 ml chicken broth
- 4.92 ml sugar
- 6.16 ml salt
- 1.23 ml pepper
- Sauté garlic in hot oil in a large skillet over medium-high heat.
- Add beans, tossing to coat.
- Add broth and remaining ingredients.
- Cover, reduce heat, and simmer 10 minutes or until green beans are crisp-tender.
We doubled the garlic in this, which is the norm for our garlic loving family. I used a combination of minced garlic and Trader Joe's crushed garlic. Served with teriyaki shrimp and rice.
Who knew you could make green beans so yummy! I halved the recipe as I was just feeding two, but kept the amount of chicken broth the same. The only thing I'd do differently is reduce the amount of olive oil, as these were a little too greasy for me. Other than that, this is a great recipe. I sprinkled them with some Kirkland No-Salt Organic Seasoning at serving time and they really looked beautiful. My dad, who's used to canned green beans with nothing special, felt like he was eating gourmet! He said that the green beans could actually be his favorite part of the meal, just because he couldn't believe how good I was able to make them! I served this with turkey breast and Skillet Sweet Potatoes and what a delicious meal. Since I had left over broth, I was able to easily cook up a second batch the next day. Thanks, Bev!
This recipe is a keeper. I sauteed mushrooms with the garlic.