1lb green beans, stem ends snapped off and beans cut into 2 inch pieces
table salt and ground black pepper
1/4 cup water
2 teaspoons lemon juice
1 tablespoon chopped fresh parsley leaves
Instructions
Combine butter, garlic, thyme, red pepper flakes,
and lemon zest in a small bowl. Set aside. Heat
oil in a 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 the beans are
bright green and still crisp (about 2 minutes).
Remove the lid, 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). Transfer the beans to a serving
bowl and toss with lemon juice and parsley. Add
salt and pepper to taste. Serve immediately.
Originally Submitted
8/15/2014
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