Ingredients
Method
Cooking
- In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 10-15 minutes.
- Toss in the green beans and cook for an additional 3-5 minutes, until they’re bright green and still crunchy.
- Drain those veggies and return them to the pot.
- Drizzle with olive oil and add the minced garlic, salt, pepper, and thyme.
- Toss everything together until well combined and heated through.
- Serve warm and enjoy!
Notes
For extra crunch, consider blanching your green beans before adding them to the pot. Pair with grilled chicken or fish, top with parmesan cheese, or add a splash of lemon juice for extra flavor. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to a month.