20 minutes
Discover the art of transforming simple green beans into a gourmet side dish with a process that ensures perfectly tender and flavorful results. This recipe captures the essence of fresh herbs and the aromatic allure of garlic, infused into beautifully sautéed green beans.
Unsalted Butter, softened
tablespoons
Garlic Clove, minced
each
Fresh Thyme Leaves, finely chopped
teaspoons
teaspoons
Green Beans, trimmed and cut into 2-inch pieces
0 lb
to taste
to taste
0.25 fluid ounces
teaspoons
Parsley, chopped
tablespoons
1. Prep the Aromatics
In a small bowl, combine the softened butter with minced garlic and chopped thyme leaves. Set this flavored butter aside for later use.
2. Sauté the Beans
Warm-Up: Heat the olive oil in a 12-inch nonstick skillet over medium heat until it shimmers, indicating it's ready for the beans. Beans In: Toss in the green beans along with a 1/4 teaspoon of salt and a pinch (1/8 teaspoon) of freshly ground black pepper. Stir occasionally and cook until the beans develop spotty brown marks, taking about 4 to 6 minutes.
3. Steam and Cover
Pour in the water and cover the skillet. Let the beans steam until they turn a vibrant green and retain a slight crispness, about 2 minutes.
4. Uncover and Evaporate
Remove the lid, turn up the heat to high, and cook until the remaining water has evaporated, which should take between 30 to 60 seconds.
5. Flavor Infusion
Add the reserved butter mixture to the skillet. Stir frequently and cook until the beans are crisp-tender, lightly browned, and show signs of wrinkling, approximately 1 to 3 minutes more.
6. Toss and Serve
Transfer the green beans to a serving bowl. Add lemon juice and chopped parsley, then toss to combine. Taste and adjust the seasoning with additional salt and pepper if needed. Serve the dish immediately, while the flavors are at their peak.
Choose fresh, crisp beans that are bright green without any brown spots or signs of wilting. Uniform size can also help ensure even cooking.
Sauté the beans over medium-high heat and keep them moving in the pan for even browning without overcooking.
Blanch your green beans in generously salted boiling water until they are bright green and tender but still have a bite to them, then immediately shock them in ice water.
Use fresh herbs like parsley, dill, or tarragon, add them at the end of cooking, and chop them finely to release their essential oils.
Mince your garlic finely and add it to the pan when the beans are nearly done to avoid burning and bitterness.
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