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Garlic Green Beans

This is a great side that goes with tons of meals. The garlic stands up well to fresh green beans, if you want this recipe to really work. Using both butter and olive oil errs on the side of less cholesterol and great taste. Parsley gives that added character, but you can substitute cilantro for an interesting flavor difference, but it’s yours to experiment on your own.
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Course Side Dish

Ingredients
  

  • Step 1 Ingredient
  • 1 lb. Fresh green beans ends cut off
  • Step 2 Ingredients
  • 2 tbsp Butter
  • 2 tbsp Extra light olive oil
  • 4 cloves Garlic cloves minced
  • 1 tsp. Kosher or regular table salt
  • ¼ tsp. Pepper freshly ground is best
  • 1 cup Fresh parsley sprigs optional, washed and chopped
  • Step 3 Ingredient
  • Lemon juice

Instructions
 

  • Directions:
  • Clean and cut off the ends from the fresh green beans. If you cheat, like I’ve found myself doing from time to time by buying packaged green beans in the produce section from Whole Foods, at least consider cutting them in half (preferably on a slant) before you go any further. It might look nice to have these long beans on the plate, but you still have to get them into your mouth — so, cutting them in half makes it easier for the rest of us!
  • Now, you have choices here. You can steam the green beans, or you can reserve them and add them to cook a bit longer in the next step. Try it both ways to see what you like better. I like them a bit on the crisp side. If you’re pressed for time, or don’t have a good way to steam them, forge ahead. It’s just vegetables!
  • Get the butter and olive oil heating in a large skillet. Stir fry the garlic, and add the beans. If you didn’t steam the green beans, you could add a half-cup of water and put a lid on the skillet. After the beans have become a bit tender, add the rest of the Step 2 Ingredients.
  • Just before serving, toss the green beans in the butter sauce with the lemon juice and serve.