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I have a confession: I really, really, really like garlic. Like, a LOT. And I’m kind of hoping you like garlic too, because if you don’t then I’m not sure we can be friends (or that you should keep reading this).

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A part of me would love to put garlic in everything I make, but the one thing I love more than garlic is subtlety in flavor—I like being able to taste all of the elements in a dish, and to feel them all come together rather than having one ingredient overpower the rest.

Because garlic can do that sometimes, it’s hard to find dishes where you can go totally crazy with it. Enter this recipe. Green beans are robust enough to be able to take on a whole lot of flavor, and they soak up the garlic dressing in this recipe beautifully.

I got the inspiration for this from a dish I ate at a few months ago at one of my favorite restaurants—the beans were coated in a kicky vinegar dressing, no garlic in sight but I remember thinking it would be the perfect addition. These beans are a great side dish, although I’ve been known to eat a bowl-full all on their own. 

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Garlic Green Beans

Note: these are seriously addictive.

Serves 4 as a side

  • 550 g  / 19.5 oz green beans, trimmed
  • 2 cloves of garlic, finely grated
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • Maldon salt and freshly ground pepper to taste (I use about 1 tsp salt, and 6-7 grinds of the pepper mill)

To cook the green beans, bring about 2 inches of cold water to the boil in a shallow saucepan. Add the green beans and cover with a lid. Cook for 7-10 minutes, or until cooked through –but with a little bit of bite, you don’t want mushy beans.

While the beans are cooking, mix the remaining ingredients in a small bowl and stir to combine.

When the beans are cooked, drain and pour the dressing on top while they are still warm.

Serve warm or at room temperature.


{Garlic} Kisses xx