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- 1 1/2 pounds green beans, washed and both ends trimmed
- 3 tablespoons unsalted butter
- 2 teaspoons fresh garlic, finely chopped with pinch of salt
- 2 tablespoons chopped parsley
- Salt and freshly ground black pepper to taste
- Flat-leaf parsley (optional)
1. Fill large pot with water; bring to rolling boil. Add 1 tablespoon salt and the beans. Cook, uncovered, for 5 to 8 minutes or until tender but still vibrant green and slightly resistant to the bite. Drain beans; immediately submerge in bowl of lightly salted ice water to stop cooking and set color. When thoroughly chilled, drain well. Cover and chill up to 24 hours.
2. In a wide skillet heat butter over medium-high heat until hot and foaming. Add beans. Cook, tossing often, until heated through. Sprinkle with garlic and parsley, a generous amount of salt, and a few grinds of black pepper. Cook 1 minute longer, tossing frequently to distribute flavorings and avoid burning the garlic. Sprinkle with additional parsley. Serve immediately. Makes 6 to 8 servings.
- Omit chill green beans.
- Servings Per Recipe 6,
- cal. (kcal) 90,
- Fat, total (g) 6,
- chol. (mg) 15,
- sat. fat (g) 4,
- carb. (g) 9,
- Monosaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 2,
- pro. (g) 2,
- vit. A (IU) 972,
- vit. C (mg) 16,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- sodium (mg) 80,
- Potassium (mg) 231,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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