This is how my mother cooks green beans. They’re so good and so simple that right from the start we made them our Tuesday vegetable of the day at the restaurant.

　　

Ingredients

feeds 4

　　8 ounces mushrooms

　　1 pound green beans

　　1 clove garlic, crushed, plus 3 cloves garlic, minced

　　2 tablespoons olive oil

　　2 tablespoons butter

　　1 cup finely chopped onion

　　Kosher salt

　　Black pepper

　　

Step 1

Clean the mushrooms and slice 1/4 inch thick through the cap and stem. Set aside. Cut the ends off the green beans and leave them long. Cook the beans in a pot of well-salted boiling water seasoned with the crushed garlic and 1 tablespoon of the olive oil til tender-crisp. Drain and set aside.

　　

Step 2

Sizzle the butter in a skillet set over medium-high heat. Add the onions with a pinch of salt and cook til soft. Toss in the minced garlic and cook 1 minute more.

　　

Step 3

Pour in the remaining tablespoon of olive oil and add the mushrooms. Turn the heat down to medium-low, cover the pan, and cook the mushrooms down til soft. Pile in the green beans, seasoning everything with salt and a generous amount of pepper. Stir it all up and serve while it’s still pipin’ hot.

　　Dinosaur Bar-B-QueTen Speed Press