Friday, June 18, 2010

Sauteed Green Beans with Garlic and Herbs


Sauteed Green Beans with Garlic and Herbs

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

Directions

  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.
  2. 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.
  3. 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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Review:
it was a bit lemony for my taste (so I added more salt >.< ) but I used lemon thyme instead of regular thyme because thats what I have in my garden

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