The turkey definitely takes the main stage on the Thanksgiving table.
But the sides are just important! It is important to have balance and have some light sides to balance out the more heavy side dishes.
I love green beans versus a green bean casserole, as casseroles can be quite heavy.
I blanch the green beans in boiling water for a minute, then shock in ice water, pat them dry and then saute in olive oil with the garlic, salt and pepper. The blanching process helps ensure a crunchy, bright green bean!
Thank you to Fred Meyer Stores for sponsoring this recipe!
- 1 pound green beans, ends trimmed
- 2 tablespoons olive oil
- 6 cloves garlic, sliced
- ¼ cup Parmesan cheese
- ¼ teaspoon each kosher salt and fresh ground black pepper
- Bring a large pot of water to boil
- Prepare a bowl with ice and water
- Place the green beans in the boiling water and boil for 1 minute
- Remove and place in ice water. This will stop the cooking process
- Heat olive oil in saute pan and add the garlic
- Saute garlic for 1 minute and then add the green beans
- Saute for 2 minutes and season with salt and pepper
- Place on serving plate and top with Parmesan