the poverty luxe kitchen vol. 11: easiest green beans.

guess what? i have a treat for you guys today: a vegetable recipe, thats not roasted. wait, what? yes, sometimes i do cook veggies in ways other than roasting. sometimes. 

i actually have a confession to make: i am not a fan of putting much effort into side dishes. im just lazy in that way, ok? i know some people get really into making an elaborate meal with all kinds of complicated sides (my in-laws, for example, have an entree, salad, and multiple sides at every single dinner), but me? no, i cant do that. the vast majority of dinners i make are all-inclusive (as in, protein, vegetables, and something starchy), and if not, i throw some kind of vegetable in the oven while its cooking (hence the excess of roasted veggies in the meyers house). 

but sometimes its too hot to turn on the oven, or maybe we want something other than asparagus, cabbage, brussels sprouts, carrots, butternut squash, or kale. so for those nights (and also around the holidays when green beans are practically free), im a big fan of making these: the easiest green beans ever: 

easiest green beans: 

serves 4. 

heres what you need: 

1 lb fresh green beans, washed, cleaned, and broken in half

4-5 cloves of garlic, minced

olive oil

lemon pepper

heres what you do: 

heat olive oil over medium-high heat and sauté garlic until it starts to brown (2-3 minutes). 

add green beans and sprinkle with lemon pepper to your preference. 

continue to cook, stirring occasionally until crunchy and starting to blacken in spots (5-10 minutes). 

and thats it. thats literally it. and now you have a fresh, delicious veggie side dish that took zero effort and cost a dollar or two. your welcome.