Sauteed Green Beans with Garlic and Herbs
Instructions:
- 1 tablespoon Unsalted butter ; softened
- 3 cloves Garlic ; minced or pressed
- 1 teaspoon Fresh Thyme ; chopped
- 1 teaspoon olive oil
- 1 pound Green Beans ; ends snapped off and cut into two inch pieces
- Salt
- Black pepper ; ground
- 1/4 cup Water
- 2 teaspoon Lemon juice
- 1 tablespoon Fresh parsley ; chopped
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Combine butter, garlic and thyme in a small bowl and set aside. Heat olive oil in a 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 andcook until beans are bright green and 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, 1-3 minutes longer.
- Transfer beans to a serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper.
- Serve immediately.