Saturday, July 10, 2010

Sauteed Green Beans

I love using fresh seasonal vegetables with the most minimal amount of ingredients to enhance their natural goodness. Green beans are in season and absolutely wonderful with a little olive oil, garlic and fresh herbs. Plus this recipe was a great way to use the All Clad skillet! Any recipe that requires the use skillet is one I'm going to make. This recipe comes from Cook's Illustrated.

Serves 4
Time: 30 minutes or less, I think

-1 T olive oil
-1 pound green beans, trimmed and cut in to 2-inch lengths on the bias
-3 garlic cloves
-1/4 cup water
-1 T chopped fresh parsley
-T tsp fresh lemon juice

1. Heat he oil in a 12-inch nonstick skillet medium heat until just smoking. Add the green beans, 1/4 tsp salt, and 1/8 tsp pepper, and cook, stirring occasionally, until spotty brown, 4 to 6 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

2. Ad the water, cover and cook until the beans are bright green but still crisp, about 2 minutes. Uncover, increase the heat to high, and continue to cook until the water evaporates and the beans are crisp-tender and lightly browned 3 to 5 minutes longer.

3. Off the heat, stir in the parsley and lemon juice and season with salt and pepper to taste.

Bon appetit!


Velva said...

Those green beans look fabulous. You are absolutely right, it is unnecessary to use many ingredients when preparing fresh vegetables.

katiez said...

I just checked my garden - and saw the teeny tiniest little green beans starting to grow. I can't wait! They are my very favorite summer vegetable.

Sage said...

YOur beans look so good; I have to try that recipe!

JulieM. said...

I love simple delicious recipes like these. Your beans look perfect!

Diana's Cocina said...

This looks and sounds delicious

Simply Life said...

oh those green beans look great!