Sauteed Green Beans with Garlic and Herbs

By marck

Yummy, from ATK. They recommend that you don't try to cook more than 1-1/2 lbs of green beans at a time using this method.

Ingredients

• 1 Tbsp unsalted butter, softened
• 3 garlic cloves, minced
• 1 tsp minced fresh thyme
• 1 tsp olive oil
• 1 lb green beans, trimmed and cut into 2-inch pieces
• Salt and pepper
• 1/4 C water
• 2 tsp fresh lemon juice
• 1 Tbsp chopped fresh parsley

Preparation

Step 1

1. Combine the butter, garlic, and thyme in a small bowl; set aside. Heat the oil in a 12-inch nonstick skillet over medium heat until just smoking. Add the beans, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes.

2. Add the water, cover, and cook until the beans are bright green and still crisp, about 2 minutes. Remove the cover, increase the heat to high, and cook until the water evaporates, 30 to 60 seconds. Add the butter mixture and continue to cook, stirring frequently, until the beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer. Transfer the beans to a serving bowl and toss with the lemon juice and parsley; season with salt and pepper and taste to serve.