Ollie's Green Beans

This recipe first appeared in my first White House Chef Mystery, State of the Onion. As I might've mentioned in the past, I have a ghost chef help me with the recipes for the books, and so I have no qualms whatsoever telling you how great they all are!

My family enjoys green beans, and I've always steamed them, then lightly sauteed in butter, served with a bit of salt and pepper. But Ollie's green beans are a bit healthier - prepared as they are with olive oil and garlic, and a bit less salt (tho, that's generally to taste).

When I made these at Easter, I wasn't sure how well they'd go over, but I probably got more compliments on these green beans (and the appetizers I shared last week) than on anything else. They were wonderful. Super easy, too.

It's getting to be time to plant green beans. With any luck I'll have a better crop this year. I think I came out with about five beans per week last summer. Nice snacking food, but not enough for dinner.

When you've got a taste for fresh green beans... here's your recipe:

Ollie’s Green Beans

2 pounds fresh green beans, rinsed and strings removed

3 cloves garlic, peeled and thinly sliced

2 T. olive oil

1 small onion, finely diced

Salt to taste

Place oil in large heavy skillet, over medium heat. Add garlic and onion, stirring until softened and onion turns clear.

Add green beans. Stir to coat. Continue cooking until beans are still bright green and slightly crunchy but cooked through.

Serve immediately.

Enjoy the fresh snap of delicious green beans! Mmm... wish I had some left over!

Best,

Julie

Coming soon, GRACE UNDER PRESSURE - June 1, 2010

www.juliehyzy.com

------------------------------------------------------------------------------------------------

Riley's April Contest

The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, Riley is throwing a giveaway! :) Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to enter! Just send an email to MysteryLoversKitchen@gmail.com with “Contest” in the subject line.

Really, really want to up your chances?You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!