Green Bean Pepitas

3 tsp. kosher salt, or more to taste

3 cups fresh green beans

¼ cup pepitas (pumpkin seeds)

2 T. extra virgin olive oil, divided

6 garlic cloves, thinly sliced or minced

½ tsp. freshly ground black pepper

Directions:  In a large pot, bring water and 2 tsp. salt to boil.  Meanwhile, prepare an ice water bath in a large bowl.  Set aside.

Add the green beans to the boiling water and parboil for 3 minutes.  Immediately remove, drain, and add to the ice-water bath.  Let cool in the ice water for 5 minutes.  Drain and dry.  Set aside.

In a medium sauté pan, over medium heat, add the pepitas.  Stirring constantly, cook until fragrant and slightly changing color, about 3-4 minutes.  Remove immediately and set aside in a bowl.  (Watch carefully because the cook time depends on your nuts.)

Your option:  either keep the pepitas whole or pulse in food process for nutty crumble.

In a medium sauté pan, heat the olive oil over medium heat.  You want the oil hot because you are frying the garlic.  Add the garlic and cook until crispy for about 1 minute.  Remove with slotted spoon.  In the same pan, add the green beans and 1 tsp. salt and the pepper.  Sauté until golden, about 3 minutes.

Remove beans from the pan, toss with garlic and pepitas and serve.

Comment:  A new favorite of Eric and Jacqui’s.  Also works with brussels sprouts or asparagus.