Green Beans

Sautéed Green Beans With Garlic And Herbs

Serves 4

Ingredients:

  • 1 tablespoon unsalted butter, softened
  • 3 medium garlic cloves, minced or pressed (about 1 tablespoon)
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon olive oil
  • 1 pound green beans, cut into 2-inch pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup water
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley

Combine butter, garlic, and thyme in small bowl; set aside.

Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Add beans, salt, and pepper; cook, stirring occasionally, until beans are spotty brown, 4 to 6 minutes. Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Remove cover, increase heat to high, and cook until water evaporates, 30 to 60 seconds.

Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer.

Transfer beans to serving bowl, toss with lemon juice and parsley. Salt and pepper to taste. Serve immediately.