Altschul Recipe Database: Sautéed Green Beans
Recipe: Sautéed Green Beans
This is a Side Dish.
Full Recipe: Cooks Illustrated no. 95 (p. 12)
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1 tbsp butter 3 garlic cloves, minced (1 tbsp) 1 tsp chopped fresh thyme 1 tsp olive oil 1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces 1/4 tsp salt 1/8 tsp pepper 1/4 cup water 2 tsp lemon juice 1 tbsp chopped fresh parsley
Combine butter, garlic, and thyme in small bowl; set aside.
Heat oil in 12-inch 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.