Sautéeing green beans with garlic and olive oil does wonders to the unassuming veggie side dish. Sprinkle a handful of pine nuts for that extra crunch, which you might find will pair with just about any spread you’re serving up at the dinner table.
- 400 g green beans
- 1 clove garlic
- 2 tbsps olive oil
- 2 tbsps toasted pine nuts
Boil, steam or microwave trimmed beans until just tender; drain. Add beans to a large bowl of iced water; drain well. Halve lengthways; place in a large bowl.
Heat olive oil and garlic in a small frying pan over low heat until garlic just changes colour.
Add toasted pine nuts; stir until heated through. Spoon mixture over beans.