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Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.5 Pounds of green beans trimmed
2.0 Tablespoons of olive oil
2.0 of cloves of garlic thinly sliced
0.33 Cups of pine nuts
Instructions
Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3-5 mintes. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook stirring for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes. Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. transfer to a serving bowl.