by Alison Landolt
I get bored with food. If I’m bored, I won’t eat it, instead opting for junk food. Veggies in my house are often steamed or roasted. Sure, it’s good, but the formula gets old. And if a new recipe is involved with lots of ingredients? Not going to happen on a work night. Unless I keep it simple and tasty, I’m not getting enough vegetables during the week. I know I’m not the only one. This (barely) six-ingredient side comes together in less time than it takes to cook quinoa. Just heat up a protein and dinner is served.
12 ounces green beans, cleaned and trimmed
1 ½ tablespoons olive oil
1 teaspoon cumin seeds
1 tablespoon water
2 cloves garlic, minced
Salt to taste
Heat oil in a large skillet over medium-high. Add cumin seeds and swirl around pan for one minute until seeds turn a dark brown color, but being careful not to burn.
Lower heat to medium and add green beans and a tablespoon of water to the pan. Cover with a lid immediately, as water may cause oil to splatter. Cook for about 10 minutes, stirring occasionally, until green beans are cooked to desired tenderness.
Remove lid. Add garlic and saute until garlic is cooked through. Season with salt to taste.
Alison Landolt is an EFHou cofounder.