My breakfasts can be really random foods, this week included green smoothies, peanut butter cookies (homemade and also the reason for running out the the golden paste), Greek yogurt, and green beans.
Yes, I said green beans. This supper simple recipe is amazing. It requires one slightly unique ingredient, but it amps up the beans like crazy. And, it makes the leftovers so good that you will not be able to wait until lunch to finish them off. Thus, breakfast green beans. Beware though, you will require gum if you choose to eat these early in the day. Garlic is great, but lingers like no other...except maybe onions...and coffee.
Garlic Olive Oil Green Beans
1 lb Fresh Green Beans
1-2 Tbsp Garlic Olive Oil
Salt to taste (just a sprinkle or two)
- Rinse beans to remove any dirt.
- Cut off ends and then cut into pieces about 1 1/2 to 2 inches long.
- Place cut beans in medium size pot and cover with water.
- Bring water to boil and simmer for about 8 minutes or until desired tenderness.
- Drain water from pot, leaving mostly dry beans.
- Drizzle oil and sprinkle salt into pot. Stir to coat and serve immediately.
|Drizzled and ready for tossing and eating!|
My go-to green beans are usually just butter and salt, but this is not only healthier (olive oil fats instead of butter), but is incredibly tasty to boot. And let's face it, the same old green beans can get, well, old after a while.
If you do not have garlic olive oil on hand, Oh My Veggies has an easy way to make it here from garlic and olive oil. I also have a bottle of red pepper infused olive oil that would probably be very tasty too. The infusion options are endless really.