Ellis Island's green beans

Time 20 minutes
Yields Serves 4 to 6
Ellis Island’s green beans
(Mel Melcon / Los Angeles Times)

Bring a large pot of water to a boil. Add the green beans and blanch until crisp-tender, about 5 minutes. Immediately strain the beans and place in an ice bath to cool. When the beans are cool, drain and set aside.


Make the garlic salt: In a small bowl, combine the black pepper, onion powder, granulated garlic and salt. This makes a generous tablespoon garlic salt.


Heat a large sauté pan over medium-high heat until hot. Add the olive oil, then the chopped garlic, and cook until the garlic is aromatic, about 1 minute. Add the green beans and toss until warmed through. Remove from heat and toss in one-half of the garlic salt. Taste and add additional garlic salt as desired (we added almost all of it). Serve immediately.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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