pat's Recipe

Sauteed Green Beans with Garlic and Herbs

Category: Vegetable

1 Tbsp unsalted butter, softened
3 medium garlic cloves, minced or pressed
1 tsp chopped fresh thyme leaves
1 tsp olive oil
1 lb green beans, stem ends snapped off,
beans cut into 2-inch pieces
salt and ground black pepper
1/4 cup water
2 tsp juice from 1 lemon
1 Tbsp chopped fresh parsley leaves

Combine butter, garlic and thyme in small bowl; set aside. Heat oil in 12-inch skillet over medium heat until just smoking. Add beans, 1/4 tsp salt and 1/8 tsp 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, 30-60 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.

serves 4