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Parsleyed Green Beans

Makes: 6 to 8 servings
Prep 25 mins Chill Up to24 hrs Cook 10 mins
Parsleyed Green Beans
  • 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.

From the Test KitchenTo serve right away:
  • Omit chill green beans.
Nutrition Facts (Parsleyed Green Beans)
  • Servings Per Recipe 6,
  • cal. (kcal) 90,
  • Fat, total (g) 6,
  • chol. (mg) 15,
  • sat. fat (g) 4,
  • carb. (g) 9,
  • Monounsaturated 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 (g) 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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