Garlic Green Beans

Recently, I cooked a family meal for eight at the hunting lodge.  Since it’s summer, there were lots of veggies, some from our gardens.  I had cherry tomatoes, green olives, and green pepper slices sitting on the counter, when they arrived.  Also, I blanched some broccoli and tossed it with extra virgin olive oil, garlic, salt, and crushed red pepper.  For supper, there was a huge salad with tomatoes, fresh herbs, cucumber, green pepper, hard boiled eggs, and bacon; mashed potatoes; marinated beets; pork tenderloin smeared with dijon, covered with spice, seared, then baked and served with a cream herb sauce; and sauteed Italian green beans from our garden.  There were very few leftovers!

Garlic Green Beans


  • Extra virgin olive oil
  • Fresh green beans, blanched
  • 3-4 cloves of garlic, per lb of beans
  • Granulated garlic powder
  • Salt and pepper
  • Crush red pepper


  1. Heat a generous amount of oil in a large skillet. Whatever is leftover after the beans are eaten, will be flavored fabulously, so save it and use it for another dish, or salad.
  2. Add the green beans and toss well to coat.
  3. Chop the garlic coarsely, and add to the beans. Keep the heat on medium low.
  4. Stir in the garlic powder, salt, and both peppers.
  5. Continue cooking, stirring frequently, until the beans are done to your liking.