Penelope Casa’s Garlic Green Beans (Judias Verdes con Ajo)

 

3/4 pound 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 to medium-high 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. Resist the temptation to add liquid. They’ll stew in their own juices, and their flavor will be completely undiluted. Mix in the crushed garlic, sprinkle with salt, and serve immediately.