INGREDIENTS:
1 tablespoon unsalted butter, softened
3 medium garlic cloves, minced (about 1 tablespoon)
1 teaspoon fresh thyme leaves, chopped
1 teaspoon olive oil
1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
Salt, to taste
Ground pepper, to taste
1/4 cup water
2 teaspoons fresh lemon juice
1 tablespoon fresh parsley, chopped
DIRECTIONS:
1. Combine butter, garlic, and thyme in small bowl; set aside.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4-6 minutes.
3. Add water, cover, and cook until beans are bright green but still crisp, about 3-5 minutes. Remove cover, increase heat to high, and cook until water evaporates. Add butter mixture and continue to cook, until beans are crisp-tender, lightly browned, and beginning to wrinkle.
Yields: 4 servings. Each serving contains: Calories 76; Total Fat 4.2g; Saturated Fat 2.0g; Cholesterol 8mg; Sodium 610mg; Total Carbohydrates 9.4g; Dietary Fiber 4.1g; Sugars 1.7g; Protein 2.3g; Vitamin A 19%; Vitamin C 36%; Calcium 5%; Iron 9%
3. Add water, cover, and cook until beans are bright green but still crisp, about 3-5 minutes. Remove cover, increase heat to high, and cook until water evaporates. Add butter mixture and continue to cook, until beans are crisp-tender, lightly browned, and beginning to wrinkle.
4. Transfer beans to serving bowl, toss with lemon juice and parsley. Taste and adjust seasoning with salt and pepper. Serve immediately.
Recipe from Cook's Illustrated
Yields: 4 servings. Each serving contains: Calories 76; Total Fat 4.2g; Saturated Fat 2.0g; Cholesterol 8mg; Sodium 610mg; Total Carbohydrates 9.4g; Dietary Fiber 4.1g; Sugars 1.7g; Protein 2.3g; Vitamin A 19%; Vitamin C 36%; Calcium 5%; Iron 9%
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