Labadie Recipe Database

Name Sauteed Green Beans with Garlic and Herbs Number of People 4 List of Ingredients 1 T unsalted butter, softened 3 medium garlic cloves, minced 1 tsp. chopped fresh thyme leaves 1 tsp. olive oil 1 lb. fresh green beans, stem ends snapped off, cut into 2-inch pieces salt and pepper 1/4 cup water 2 tsp. fresh lemon juice 1 T chopped fresh parsley Description 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 tsp. salt and 1/8 tsp. 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. Time 15 minutes Difficulty (1-5) 1 Notes If you prefer a slightly more tender texture (or are using larger, tougher beans) increase water by a tablespoon and increase the covered cooking time by one minute. To serve 6, increase all the ingredients by half and increase the covered cooking time by 1 to 2 minutes. Do not attempt to cook more than 1 1/2 lb. of green beans. Image