Ingredients
1 pound fresh green beans, snapped
– 1 pound potatoes, peeled and cubed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Directions
. Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water.
2. Add the cubed potatoes to the boiling water and cook until they are slightly tender, about 5 minutes.
3. Add the snapped green beans to the pot with the potatoes and cook for an additional 3-4 minutes until they are crisp-tender. Be careful not to overcook them, as you want to maintain their vibrant green color.
4. Drain the potatoes and green beans in a colander and set them aside.
5. In a large skillet, heat the olive oil over medium heat.
6. Add the minced garlic to the skillet and sauté for a minute until fragrant.
7. Add the drained potatoes and green beans to the skillet.
8. Sprinkle the dried thyme, salt, and pepper over the vegetables. Toss everything together to coat the vegetables evenly with the seasonings.
9. Cook the green beans and potatoes in the skillet for about 5-7 minutes, stirring occasionally, until they are tender and slightly browned.
10. Remove from heat and serve the green beans and potatoes as a side dish with your favorite main course.
Feel free to adjust the seasonings according to your taste preferences. This recipe provides a simple and delicious way to enjoy the natural flavors of fresh green beans and potatoes. Enjoy your meal!
ENJOY!