Green Beans are so versatile aren’t they? Sauteeing them is easy and they stay crisp and delicious. I made this as a side to my Cauliflower and Onion Linguine but it would also go great with chicken, beef or just about anything else.
Sauteed Green Beans
- 1 tbsp olive oil
- 1 lb fresh green beans, trimmed and cut on the bias into 2 inch lengths
- Kosher salt and pepper
- 3 garlic cloves, minced
- ¼ cup water
- 1 tsp fresh lemon juice
- Freshly grated parmesan cheese
Instructions
- Heat 2 tsp of oil in a 12 inch non-stick skillet over medium heat. Add the beans and ¼ tsp salt and cook until spotty brown, 4 to 6 minutes.
- Clear the center of the skillet and add the remaining tsp oil and garlic. Cook, mashing the mixture into the pan, until fragrant, about 30 seconds. Stir into the beans.
- Add the water, cover, and cook until the beans are bright green and still crisp, about 2 minutes. Uncover, increase the heat to high and cook until the water evaporates and the beans are crisp-tender and lightly browned, 3 to 5 minutes.
- Remove pan from the heat, add lemon juice, salt and pepper to taste and serve.
- Sprinkle with parmesan cheese if desired.
From America’s Test Kitchen: Healthy Family Cookbook http://www.goodreads.com/book/show/8302722-the-america-s-test-kitchen-healthy-family-cookbook
And sprinkled with parmesan.
Sparks from the Kitchen 