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!