12 minutes
A delicious, zesty side dish of green beans sautéed with garlic, herbs, and lemon zest.
Unsalted Butter, softened
tablespoons
Garlic Clove, minced
each
Fresh Thyme, chopped
teaspoons
teaspoons
Green Beans, trimmed and cut into 2-inch lengths
0 lb
teaspoons
teaspoons
Flat Leaf Parsley, chopped
tablespoons
teaspoons
1. Prepare Butter Mixture
In a small bowl, combine the softened butter, minced garlic, and chopped fresh thyme. Set this mixture aside for later.
2. Cook Green Beans
Heat the olive oil in a 12-inch nonstick skillet over medium heat until it is just smoking. Add the green beans, along with ¼ teaspoon of salt and ⅛ teaspoon of pepper. Cook the beans for 4 to 6 minutes, stirring occasionally, until they become spotty brown.
3. Steam Green Beans
Pour ¼ cup of water into the skillet and cover it immediately. Let the beans steam for about 2 minutes until they are bright green and tender.
4. Evaporate Water
Remove the cover and increase the heat to high, allowing any remaining water to evaporate, which should take about 30 to 60 seconds.
5. Add Butter Mixture
Add the butter mixture to the skillet and cook everything together for 1 to 3 minutes. The beans should become crisp-tender, lightly browned, and just beginning to wrinkle.
6. Finish and Serve
Transfer the green beans to a serving bowl. Toss them with the chopped parsley and lemon juice, and season with additional salt and pepper to taste. Serve immediately.
Swap out the mixed herbs for oregano and add some chopped Kalamata olives and crumbled feta cheese. Serve with grilled lamb or roasted chicken for a Mediterranean-inspired meal.
Use sesame oil instead of olive oil. Add a splash of soy sauce and a sprinkle of sesame seeds. Introduce a kick with some minced ginger and a drizzle of honey for balance. This version would complement dishes like teriyaki salmon or tofu.
Toast some sliced almonds, pine nuts, or sesame seeds and sprinkle them on top of the beans just before serving. This will add a nutty flavor and a delightful crunch.
Grate some Parmesan or Pecorino Romano cheese over the green beans right after they come off the heat. The cheese will melt slightly, adding a savory umami flavor.
Replace the herbs with slivered almonds toasted in butter. Add a splash of white wine to the pan while cooking the beans. This variant is a classic pairing with veal piccata or a simple pasta dish.
Blanch the green beans in heavily salted boiling water until just tender but still crisp, typically 3-5 minutes. Immediately transfer them to a bowl of iced water to halt the cooking process. This technique, known as shocking, will help preserve the vibrant green color and crisp texture.
Use fresh herbs such as parsley, dill, or thyme for a bright, fresh flavor that dried herbs can't fully replicate. Chop them finely to release their oils and aromas.
Use a microplane to add lemon zest, which gives a fragrant citrus burst without the acidity or excess liquid that lemon juice can introduce.
Opt for fresh, firm green beans. They should be bright green with no brown spots or signs of wilting. Haricots verts (French green beans) are a great choice for their tender texture and sweet flavor.
Season with salt and pepper, but do so judiciously. Taste as you go. The salt used in blanching and the natural saltiness of the butter (if using) should be considered to avoid over-seasoning.
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