Penelope Casa’s garlic green beans

(judias verdes con ajo)

  • ¾ pounds fresh green beans
  • 1 T butter
  • 1 clove garlic, crushed
  • coarse salt

Snap off the tops of the beans. Melt the butter in a skillet, add the beans, and cook them over a medium flame, stirring until they begin to brown. Lower the flame, cover, and cook 15 to 20 minutes, or until the beans are the desired tenderness, stirring occasionally. Mix in the crushed garlic, sprinkle with salt, and serve immediately.