Sautéed Green Beans with Garlic and Herbs

Serves 4


This recipe yields crisp-tender beans. If you prefer a slightly more tender texture (or you are using large, tough beans), increase the water by a tablespoon and increase the covered cooking time by 1 minute. To serve 6, increase all of 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 pounds of green beans with this method.

Ingredients
1tablespoon unsalted butter, softened
3medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1teaspoon chopped fresh thyme leaves
1teaspoonolive oil
1pound green beans, stem ends snapped off, beans cut into 2-inch pieces
Salt and ground black pepper
1/4cup water
2teaspoons fresh lemon juice
1tablespoon chopped fresh parsley

Instructions

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. 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.