Ingredients: |
Ingredients: 1 tablespoon unsalted butter, softened
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon chopped fresh thyme leaves
1 teaspoon olive oil
1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
Table salt and ground black pepper
1/4 cup water
2 teaspoons juice from 1 lemon
1 tablespoon chopped fresh parsley leaves
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Directions: |
Directions: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, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until 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; adjust seasoning with salt and pepper. Serve immediately. |
Personal
Notes: |
Personal
Notes: For Spicy Sautéed Green Beans with Ginger and Sesame: Combine 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, and 1 tablespoon chili-garlic paste in small bowl. Follow recipe for Sautéed Green Beans with Garlic and Herbs, substituting vegetable oil for olive oil and increasing amount to 2 teaspoons. Cook as directed, replacing butter mixture with sesame oil mixture and omitting lemon juice and parsley. Sprinkle cooked beans with 2 teaspoons toasted sesame seeds before serving.
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