Sauteed Green Beans With Garlic And Herbs

America's Test Kitchen Has an extremely easy take on a classic Thanksgiving side dish. You can add it to your vegetarian holiday menu!

Photo courtesy America's Test KitchenSauteed Green Beans With Garlic And Herbs
Serves 4

1 tablespoon unsalted butter, softened
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1 teaspoon chopped fresh thyme leaves
1 teaspoon olive oil
1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
Salt and ground black pepper
1/4 cup water
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley

Combine butter, garlic, and thyme in small bowl; set aside. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes. Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Remove cover, increase heat to high, and cook until water evaporates, 30 to 60 seconds. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer. Transfer beans to serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper. Serve immediately.

About the Author

Katherine is the former Living Managing Editor at KCET.org. She's been living in and writing about this area for over a decade.
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