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Sauteed Green Beans with Garlic & Herbs

1 tbsp unsalted butter, softened

3 medium garlic cloves, minced (about 1 tbsp)

1 tsp fresh thyme leaves, chopped

1 tsp olive oil

1 lb green beans, stem ends snapped off, beans cut into 2-inch pieces

Salt, to taste

Ground pepper, to taste

cup water

2 tsp fresh lemon juice

1 tsp fresh parsley, chopped

 

Combine butter, garlic, and thyme in small bowl; set aside. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beans, tsp salt, and 1/8 tsp pepper; cook, stirring occasionally, until spotty brown, 4-6 minutes. Add water, cover, and cook until beans are bright green but still crisp, about 3-5 minutes. Remove cover, increase heat to high, and cook until water evaporates. Add butter mixture and continue to cook, until beans are crisp-tender, lightly browned, and beginning to wrinkle. Transfer beans to serving bowl, toss with lemon juice and parsley. Taste and adjust seasoning with salt and pepper. Serve immediately.


Yields: 4 servings.

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