Green Beans with Toasted Garlic

It's really MUCH more delicious than it sounds.

Eating healthier is part of the quest of running better to run better with our dogs.

Once in a (very) great while, I like to capture for the record one of the dishes I've tried that's both heathy and tastes really good.

This is a recipe I found in the July issue of Cooking Light Magazine -- in general, a highly recommended source if you like to cook from a fresh, interesting perspective.

This particular recipe features height-of-summer, fresh-picked green beans shot through with skillet-toasted garlic. Before you make the "eeww" face, consider that toasting brings out the sweetness of garlic and tones down the tang.

The result will really surprise you. Suggest you stick with very fresh, raw garlic, not the kind in a jar. The slices hold up to toasting better and fresher is just, well, sweeter!

Without further adieu, here is the recipe for your end of summer dining pleasure.

Green Beans with Toasted Garlic

1 pound green beans

2 teaspoons butter

1 teaspoon olive oil

4 garlic cloves, thinly sliced

1/4 teaspoon salt

1/4 teaspoon black pepper

1. Bring large saucepan of water to a boil. Add beans, cook 5 minutes. Rinse with cold water. Drain.

2 Heat a large skillet over medium-high heat. Add butter and oil; swirl until butter melts. Add garlic; saute' 30 seconds. Remove garlic; set aside. Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently. Top with garlic. Yield: 4 servings. (serving size about 1 cup)

Calories: 67, Fat 3.2 g, Protein 2.3 g, Carb 9.2 g, Fiber, 4 g, Chol 5 mg, Iron 1.3 mg, Sodium 169 mg, Calc 49 mg.