SAUTÉED GREEN BEANS WITH GARLIC AND HERBS

SERVES 4

TOTAL TIME: 25 minutes

9860.jpg

If the beans are very thick and sturdy, you may need to increase the covered cooking time in step 2 by a few minutes. Either a traditional or a nonstick 12-inch skillet will work for this recipe.

1

tablespoon unsalted butter, softened

3

garlic cloves, minced

1

teaspoon minced fresh thyme

1

teaspoon olive oil

1

pound green beans, trimmed and cut on bias into 2-inch lengths

Salt and pepper

¼

cup water

2

teaspoons lemon juice

1

tablespoon minced fresh parsley

1. Mash butter, garlic, and thyme together in bowl; set aside. Heat oil in 12-inch skillet over medium heat until just smoking. Add beans and ¼ teaspoon salt and cook, stirring occasionally, until spotty brown, 4 to 6 minutes.

2. Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Uncover, increase heat to high, and cook until water evaporates, 30 to 60 seconds.

3. Add butter mixture and continue to cook, stirring often, until beans are crisp-tender, lightly browned, and beginning to wilt, 1 to 3 minutes. Off heat, stir in lemon juice and parsley and season with salt and pepper to taste. Serve.

VARIATION

SAUTÉED GREEN BEANS WITH SMOKED PAPRIKA AND ALMONDS

Omit thyme and parsley. Add ¼ teaspoon smoked paprika to mashed butter mixture in step 1. Sprinkle beans with ¼ cup toasted, slivered almonds before serving.