Description
A vibrant and flavorful side dish featuring crisp-tender green beans sautéed with fragrant garlic and sweet-tart dried cranberries, enhanced by a splash of soy sauce and a hint of lemon or vinegar.
Ingredients
Scale
Vegetables & Fruits
- 2 lbs green beans, trimmed
- 1/3 cup craisins (dried cranberries)
- 1 Tbsp lemon juice or 1 Tbsp vinegar
Seasonings & Condiments
- 1 Tbsp salt
- 4 Tbsp olive oil
- 2 large or 4 small garlic cloves, minced
- 1 Tbsp soy sauce
- Garlic salt to taste
Instructions
- Blanch the Green Beans: Fill a large soup pot about two-thirds full with water and bring it to a rapid boil. Add 1 tablespoon of salt and 1 tablespoon of lemon juice or vinegar to the water. Add the trimmed green beans and partially cover the pot. Boil for 6 to 7 minutes or until the beans are crisp-tender. Drain the beans and immediately rinse them with cold water to stop the cooking process and maintain their vibrant color and texture.
- Sauté Garlic and Cranberries: Heat 4 tablespoons of olive oil in a large heavy-bottomed skillet over medium heat. Add the minced garlic and dried cranberries, sautéing for about 2 minutes or until the garlic turns golden and fragrant, releasing its aromatic flavor.
- Combine and Season: Add the blanched green beans to the skillet. Drizzle with 1 tablespoon of soy sauce and sprinkle garlic salt to taste. Stir everything well to combine and warm the beans through for a minute or two, allowing the flavors to meld before serving.
Notes
- Blanching the green beans first ensures they remain crisp and retain their bright green color.
- Adjust the amount of soy sauce and garlic salt according to your taste preferences to control the saltiness.
- You can substitute craisins with other dried fruits like raisins or chopped dried cherries for variation.
- For a nutty flavor, consider adding toasted almonds or pine nuts when sautéing.
- This dish pairs well with roasted meats or as part of a vegetarian meal.
