It’s that time of year to start putting garden-fresh green beans in the freezer for the winter (and munching on them fresh for summertime suppers!). When I’m in a hurry, juggling a baby at dinnertime, and need a quick vegetable side dish, I reach first for my freezer stash of green beans.
At various times, I have purchased bulk pounds of green beans at farmer’s markets, but I also have just gathered handfuls at a time as they ripen in our garden. It’s simple to keep a bag in the freezer, and just add the handful or two of blanched beans to it after each picking.
Green beans are easy to save without heating up a heavy canner. Just wash & trim off any stem ends, and then blanch them for a minute or two in a pot of boiling water. Remove beans from the water and let cool on a clean tea towel, and toss into freezer bags. Lay flat, to keep them from freezing together in clumps, and stack in the freezer.
When you’re ready to serve, toss the frozen green beans into a steamer basket on the stove, or, my simple (fewer dishes) method! in a favorite cast iron skillet.
Certain little ones of mine have tended to pick out my usual minced garlic pieces from their suppers lately, so I’m loving Real Salt’s Organic Garlic Salt (plus, when I’m holding a fussy baby, I can prep this one-handed with the shake of the salt jar)! It adds the flavor we all love, without any “suspicious pieces,” and no preservatives.
Balsamic Skillet Green Beans
about 4 cups Green Beans (fresh or frozen)
2 Tbl. unrefined organic Coconut Oil
1/4 cup organic Balsamic Vinegar
1 tsp. Real Salt Organic Garlic Salt
Sprinkle of Real Salt Kosher Salt
Sprinkle of Freshly Ground Black Pepper
about 1/4 tsp. dried Thyme or Rosemary (or about 1 tsp. fresh Thyme or Rosemary sprigs)
Optional: Garnish with slivered Almonds
Melt coconut oil in a cast iron skillet on medium heat. Toss in green beans. (If using frozen, allow them to thaw a bit before adding seasonings.) After warming the green beans for a couple minutes, toss in the vinegar, garlic salt, and pepper.
Keep an eye on the beans, tossing them gently to combine the seasonings, and warming them evenly. Allow the vinegar to caramelize a bit in the pan for a few minutes, but don’t let the green beans get soft & soggy! You want them to still have a bit of crisp “bite.” When beans have heated through, sprinkle with Kosher Salt and herbs (and almonds, if using), and serve immediately.
This is a sponsored post compensated by Redmond Trading/Real Salt. All opinions & content are my own. I received product samples for review purposes.