Sautéed Green Beans
Vibrant, snappy yet perfectly tender green beans needn’t involve large pots of boiling water. Here, a mixture of butter and olive oil coats the pan while the beans release their natural water content in a combination of steaming and sautéing. Fresh garlic is preferred for its subtle sweetness and texture. But if need be, you can use granulated garlic or garlic powder instead. Finish with a squeeze of lemon for a silky, garlicky sauce and a perfectly balanced side dish. Serve with baked fish, steak au poivre or some simple roasted or grilled chicken. Green beans are rich in vitamins A & C and they are also easily digestible. They also contain a surprising amount of protein for a veggie.
Makes: 4 servings
Time to cook: 15 minutes
Ingredients
· 2 tablespoons unsalted butter
· 1 tablespoon olive oil
· 2 large garlic cloves, minced
· 1 pound green beans, trimmed
·Salt and black pepper
· ½ lemon
Cooking Instructions
1. Melt the butter with the olive oil in a large skillet(with a lid) over medium heat. Add the garlic and swirl into the butter mixture until fragrant, about 1 minute. You don’t want the garlic to take on much color, just to become tender.
2. Add the green beans and toss well, until they’re coated in the butter and garlic mixture. Cover and cook for about 2 minutes (the beans will begin to steam and will brighten in color to a more lively green), then remove the pan from the heat, uncover and toss again. (The goal is to make sure all the beans have an opportunity to make contact with the bottom of the pan.) Return the covered pan to the heat and cook, tossing every so often, until the beans are tender and cooked through but with a bit of a snap, about 3 minutes. Season with salt and pepper and finish with a squeeze of lemon.
Nutrition per serving
124 calories; 9 grams fat; 4 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams protein; 4 grams fiber; 4 grams sugar; 319 milligrams sodium
Recipe by Kia Damon, NY Times
