1 tablespoon margarine, melted
4 large garlic cloves, pressed through garlic press
1 large fresh rosemary sprig, chop up rosemary (throw away sprig)
1 teaspoon EVOO
1 pound green beans, cut off ends, cut beans in 1-inch pieces (or leave longer for effect =)
1/4 cup water
1 tablespoon chopped fresh parsley leaves
1. Combine melted margarine, garlic, and rosemary in small bowl; put aside.
2. Heat oil in nonstick frying pan over medium heat until just smoking. Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 5 to 6 minutes. Reduce heat slightly, add water, cover, and cook until beans are bright green and still crisp, 2 minutes. Remove cover, increase heat to high and cook until water evaporates (if not already evaporated), 1 minute. Reduce heat to medium, add margarine mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly brown, and beginning to wrinkle, 2 to 3 minutes longer, but don't burn garlic! Top with parsley and plate (seasoning with salt and pepper, as needed). Serve immediately (if you cover until ready, the beans will start to wilt).
Review: I really enjoyed this, although my husband's first comment was "wow! garlic!" haha So, if you like less garlic, feel free to use less cloves. I think the fact that my garlic is slightly older (than the average bear), it could have made them more potent. Good thing we were both eating garlic though! *nudge nudge* lol I will definitely make this again.