THIS DISH was my grandmother's way of getting us young kids to eat our green vegetables. She was a wonderful cook and inspired me to get creative in my cooking. Sunday dinner was always served at noon at her house, and everything on the table was homemade and delicious. -Linda Poole, Rainbow, Texas
Recommended: 39 Quick Vegetarian Meals for Winter Weeknights
- 1 package (9 ounces) frozen cut green beans
- 1 tablespoon finely chopped onion
- 1 garlic clove, minced
- 1 teaspoon butter
- Salt and pepper to taste
- 2 tablespoons shredded cheddar cheese
- Cook beans according to package directions. Meanwhile, in a skillet, saute onion and garlic in butter until tender. Drain beans; add to onion mixture and toss to coat. Sprinkle with salt and pepper. Top with cheese just before serving. Yield: 2 servings.
Originally published as Cheddar Green Beans in Reminisce November/December 1998, p49
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