2 lb green beans
4 strips of thick cut bacon
3 TBSP butter
4 cloves garlic, minced
Salt and pepper as desired
Cut the edges of the green beans off and rinse them.
Blanche the green beans. This is very easy to do, and it’s worth it because it preserves the bright green color and texture. You’re going to boil them and then shock them in cold water. To do this, heat a pot of water to boiling and cook the fresh green beans for 5 minutes, then drain them and place them into another bowl with icy water. This blanches them.
In a cast iron skillet, heat the butter and bacon along with the cloves, then add the blanched green beans. Skillet fry them for about 10 minutes, stirring frequently. Season with salt and pepper, as well as onion/garlic powder. Serve warm.
HINT: I really like my bacon crispy. You can cook them well done prior to making this recipe, and just sprinkle them on top after the green beans are done.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.