KITCHEN SCOOP: Garlicky Green Beans

WILMINGTON, NC (WWAY — Green beans are a vegetable you’ve probably had since mom served them when you were a kid. So how ’bout we jazz them up a bit? Alicia Ross has a very simple and quick way to had lots of flavor in this week’s Kitchen Scoop.

START TO FINISH: 15 minutes

1 pound fresh green beans
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves fresh garlic
1/4 cup white wine
1 teaspoon low-sodium chicken bouillon crystals*
Black pepper, to taste

1. Wash beans and drain well. Remove ends. (Or leave tender end intact.) Heat oil and butter on medium-high in a 12-inch skillet. Add beans and stir to coat. Cook, stirring occasionally. Peel and mince garlic, and add to skillet. Reduce heat to medium and cook, stirring often, until beans turn bright green, 4 to 5 minutes.

2. Add wine and bouillon, raise heat to high and bring to a sizzle. Reduce heat to medium, and cook, stirring frequently, 5 minutes or until beans are crisp-tender (or to desired doneness). Season with pepper to taste, and serve.

* Cooking Notes
Crumble 1 chicken bouillon cube if you can’t find crystals. Regular is fine instead of low-sodium.

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