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Green Beans with Garlic and Herbs


  • 1 Tbs unsalted butter , softened
  • 3 medium garlic cloves , minced or pressed through garlic
  • press (about 1 Tbs)
  • 1 tsp chopped fresh thyme leaves
  • 1 tsp olive oil
  • 1 lb green beans , stem ends snapped off, beans cut into 2-inch pieces
  • 1/4 C water
  • 2 tsp fresh lemon juice
  • 1 Tbs chopped fresh parsley

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

2. 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.

3. 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.

4. 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.

5. Transfer beans to serving bowl, toss with lemon juice and parsley;

adjust seasoning with salt and pepper. Serve immediately.


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