Ration night. It was a game that my great grandfather would play with my mother, and her siblings. He wanted them to understand what it was like, surviving the great depression. So one by one they would go into the pantry to pick their dinner, from aluminum cans that had their labels removed. The can they picked would be their dinner, regardless of what was inside. My mom would tell us how much they dreaded that night. But in playing that game, my great grandfather taught my mom a mindset. She learned how to appreciate what she had and how to make something from nothing. In turn, my mother passed that down to us. Now, we did not have to play ration night, thank goodness. But in the way she cooked, she served as an example to all of us.
You can imagine that yesterday when I looked in my fridge, and saw the uncooked green beans left over from thanksgiving, I did not want them to go to waste. I checked over my pantry and threw this together as a little snack. It would also work as a side dish, but with the measurements I have provided it is for one hungry person. It is not complicated and does not contain a million ingredients. It is just simply perfect in its simplicity. I do hope that you enjoy them as much as I did.
Garlic Green Beans
1/2 Lb Fresh Green Beans
2 Cloves Garlic
2 Tablespoons Butter
Dash of Red Pepper Flakes
1 Tablespoon Dry White Wine
Lemon Juice, salt and pepper to Taste
1. Melt butter in a saute pan over medium/low heat, when melted add the green beans.
2. Allow them to cook for about 2-3 minutes, and then add in the red pepper flakes and garlic.
3. Cook for a few more minutes (approx 2) , the time will vary depending on your stove. Ultimately you want the green beans to be tender crisp.
4. Add the white wine and allow the alcohol to cook off, it will reduce by 3/4ths. Then take off the heat.
5. Finish salt, pepper and lemon juice.
This recipe is very customizable, taste as you go along. If you like more garlic or more heat, do it!!