Sautéed Green Beans with Garlic and Herbs

Sautéed Green Beans with Garlic and Herbs
Sautéed Green Beans with Garlic and Herbs

From, this recipe that serves 4 cooks the beans in an unconventional way, thereby keeping them crispy and bright green. Give it a try!

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
Salt and fresh ground pepper
¼ 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, ¼ teaspoon salt, and ⅛ 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.

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