Sautéed Green Beans…A Fresh Recipe From Sweet Basil

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Sautéed Green Beans

INGREDIENTS 

Fresh green beans, ends removed and halved

3 cloves of garlic, coarsely chopped

sunflower oil (or olive oil)

herbs 2- 3 pinches (basil, thyme, oregano)

salt and pepper to taste

DIRECTIONS

Rinse green beans. Using a pair of scissors, cut both ends from green beans, and then cut each bean in half. Remove 3 cloves of garlic from the bulb, peel and coarsely chop the cloves.

Place green beans, garlic, herbs and salt and pepper into a large sauté pan. Generously drizzle oil over beans, and toss completely.

Heat over a medium high heat, stirring occasionally, for about 8-10 minutes, or until tips begin to darken and become crispy.

Enjoy! Matthew 11:28

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Live in the Metro Atlanta area, Middle Georgia and Macon area? Visit our website to see what we offer in your area! http://www.sweetbasilfarms.com.

Share the SWEET-ness. We are Sweet Basil Farm & Gardens on Facebook. Look for us on Pinterest, Youtube, Instagram, Google+ and Twitter. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We sell and ship locally grown and produced wildflower Honey, Goat’s Milk Soaps, Gourmet Cooking Oils, We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.

This recipe, photo and blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens.Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.

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