Ronnie Shushan, the designer of this cookbook and a writer who is working on a book about the creation of the Spiral House, gave us this recipe because we share her love of garlic. A staple of both the kitchen pantry and the herbal medicine chest, garlic is reputed to contain a little bit of just about everything our bodies require. Long, slow cooking — in the skillet here or oven-roasted — mellows garlic’s pungency and gives it a creaminess that makes it spread divinely on a good bread.
Serves 4 for each pound of string beans
8 cloves garlic, peeled (at least 2 cloves per serving, more if you are a garlic lover)
extra-virgin olive oil
1 pound green beans, blanched or not, depending on size and personal preference
½ cup chopped flat-leaf parsley, or more if you like
crusty bread (optional)
- Sauté the garlic cloves in olive oil over very low heat until they are soft all the way through and a little browned but not burned. Be patient, stir often, and keep an eye on the pan.
- When the garlic is lightly brown and tender, remove with a slotted spoon and set aside for finishing.
- Add the beans to the garlicky olive oil and cook over high heat until tender-crisp. It’s fine if some of them are a little blackened.
- Season with a good coarse salt.
- Toward the end of cooking, add the chopped parsley, and return the garlic to the pan for a quick stir.
- Serve with a good crusty bread.
We like to use wide Italian-style green beans in this dish.