Adapted from Gardeners’ Community Cookbook.
1 lb green beans
2 tbsp olive oil
2 cloves garlic
Big pinch of salt
1 tsp finely chopped fresh oregano leaves
1/4 tsp freshly cracked black pepper
2 tbsp lemon juice (I like a little less)
1. Bring a large pot of water to a boil. Drop in the beans and cook over high heat until crisp-tender, 3-5 minutes, depending on the size of the beans. Drain and set aside.
2. In a large pot or saute’ pan, heat the oil over medium heat. Stir in the garlic and salt and cook until the garlic is lightly golden, about 2 minutes.
3. Add the beans and stir to coat. Stir in the oregano, pepper, and lemon juice and continue cooking until the beans are heated through, about 3 minutes or more. Serve.
