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Garlic Green Beans

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This is a no-brainer side dish that I whip out when I need a veggie in a pinch.

For each person, put one big, big handful of frozen green beans (still frozen) in a pan.  I prefer the thin green beans because they cook more quickly, but you could use the thicker ones too.  For every three handfuls of green beans, add one clove of garlic, chopped.  Add about a tablespoon of olive oil and a pinch of salt for every clove of garlic .  Cover with a lid and turn on heat, stirring occasionally.  Add more oil if necessary.  The dish is done when the green beans have thawed and cooked.

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About Kara

I am what happens when you combine a WWII enthusiast, an environmentalist and a frugal celiac/coeliac.

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