Sauteed Green Beans with Garlic and Herbs

By Meg_Leg

Ingredients

• 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
• Table salt and ground black pepper
• 1/4 cup water
• 2 teaspoons juice from 1 lemon
• 1 tablespoon chopped fresh parsley leaves

Preparation

Step 1

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, 1/4 teaspoon salt, and 1/8 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.