Emeril's Toasted Garlic Green Beans
A Healthy Side Dish
Fresh herbs give these green beans amazing flavor. Olive oil and garlic add to the simple preparation of this delicious recipe.
Fill a medium bowl with ice and cold water, and set it aside.
Bring a large saucepan of lightly salted water to a boil. Add the beans and cook them until
crisp-tender, 2 to 4 minutes. Then immediately drain the beans and submerge them in the ice bath. When they are cool enough to handle, drain them well. Trim the ends and cut the beans into 2-inch
lengths on the diagonal. Set them aside.
Heat half of the olive oil in a large skillet over medium-high heat. Add the garlic and cook, stirring,
until lightly toasted, 1 to 2 minutes. Add the remaining oil and the tomatoes, thyme, rosemary, oregano,
salt, and pepper. Cook, stirring frequently, until the tomatoes have softened slightly, about 2 minutes.
Add the stock and the reserved beans, and cook, stirring, until the beans are heated through and well
coated with the garlic and tomatoes, 2 to 3 minutes.
Recipe courtesy Emeril Lagasse, adapted from Farm to Fork: Cooking Local, Cooking Fresh, HarperCollins Publisher, New York, 2010, copyright MSLO, Inc., all rights reserved
This recipe was styled by chef Karen Pickus for Good Morning America.
Course: Side Dish
More Info: Kids Friendly