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

Ingredients
-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!

6 comments:

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!
Rita

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!