A great side dish with any grilled or seared meat but I especially like to serve this with Rack of Lamb or Spice Rubbed Lamb Lollipops.
Ingredients
- 3-4 small red skinned potatoes
- 1/2 lb Green Beans blanched and refreshed in cold water
- 1 tbsp unsalted butter
- 2 cloves garlic clove grated
- 1 tsp kosher salt
Instructions
Gather all ingredients before starting recipe.
- Quarter 3-4 small red skinned potatoes
- Place potatoes in a small sauce pan, cover with water and bring to a boil, then reduce to a simmer and cook for 15 minutes or until firm tender.
- While the potatoes are cooking, trim the end off of the green beans.
- Place 1/2 lb Green Beans in a microwave safe dish, rinse under cold water, pour the water off and cover with plastic wrap and cook on high for 2 minutes.
- While the beans are cooking, prepare a bowl with ice cubes and cold water and when the beans are cooked, drain the beans and immediately put the beans into the water bath to stop the cooking.
- While the beans are cooling, add 1 tbsp unsalted butter to a small skillet and heat over low heat. Grate 2 cloves of garlic into the skillet, and just allow to melt, but no really cook. Combine the garlic and melted butter.
- Remove beans from water to a paper towel and reserve.
- When the potatoes are cooked, strain and add to the melted butter and garlic.
- Finally, add the green beans, salt, and bring the heat to medium, and stir the mixture for a minute or 2 to heat the green beans.
