Green Beans with Garlic and Basil
A light, healthy side that pairs with just about any entree chicken, meat, or fish.
Source: Williams-Sonoma Vegetarian cookbook
1/2-3/4 lb. tender green beans, trimmed
1 T. olive oil
1/2 clove garlic, minced
1 T. finely chopped fresh basil
Salt and freshly ground black pepper
Bring a large saucepan three-fourths full of water to a boil. Add the beans and boil until barely tender and still slightly resistant to the bite, 5-7 minutes. Drain, immerse the beans in cold water to stop the cooking, and drain well again.
In a wok or frying pan over medium-high heat, warm the olive oil, swirling to coat the bottom and sides of the pan. When the oil is very hot but not quite smoking, add the beans and stir and toss every 15-20 seconds until they just begin to brown, about 3 minutes. Add the garlic and basil and stir and toss for 30 seconds longer.
Remove from the heat, add salt and pepper to taste, and toss to combine. Taste and adjust the seasonings. Serve immediately.