The original recipe called for broccoli, but I had some green beans that I wanted to jazz-up. I think this method would be good on cauliflower and asparagus as well. It really adds a nice crunchy and garlic taste to a potentially mundane veggie.
3/4 lb green beans, trimmed
1 tablespoon water
2 tablespoons olive oil
1 clove garlic, minced
1 slice Ezekiel whole wheat bread, finely processed into crumbs or ¼ cup plain dry bread crumbs
1 Tablespoon fresh oregano, or ¼ tsp dried
¼ teaspoon salt
Pinch of freshly ground black pepper
Place the green beans in a large microwave-safe bowl with the water. Cover tightly and microwave on high for 5 minutes. Carefully remove the cover, drain the beans well, and set aside.
While the beans are cooking, heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the bread crumbs, oregano, salt, and pepper and cook, stirring, cook until the crumbs are toasted and golden brown, about 2 minutes. Add the beans, toss to coat with bread crumbs, and serve.