Sautéed Green Beans with Garlic and Herbs (Cooking Planit T-Fal Cookware Review)

Green beans are a staple in my family’s home.

Sautéed Green Beans with Garlic and Herbs

Since we serve them nearly every night, my siblings and I have been trained to wipe them off the shelves whenever we find good ones at the market.

Sautéed Green Beans with Garlic and Herbs

Typically, we boil or steam them and dress them with olive oil, lemon, salt, and pepper, which is perfectly simple and delicious.

Sautéed Green Beans with Garlic and Herbs

But when I saw this Cook’s Illustrated recipe, I was intrigued by the idea of browned, crisp-tender beans produced by sautéing.

Sautéed Green Beans with Garlic and Herbs

Cooked in garlic butter and garnished with fresh herbs? Even better. I substituted the thyme for basil because I had a ton of it on hand (and honestly, let’s admit that thyme is such a pain the neck to mince).

I used my new T-fal non-stick pan to saute the beans. I love how the pan heats up so quickly and the handle is easy to hold. Clean-up was also super easy on the non-stick surface. I’m pretty sure it’s my new favorite pan!

Sautéed Green Beans with Garlic and Herbs

Try these beans as an accompaniment to fish, chicken, or beef, and let me know how it goes.

Sautéed Green Beans with Garlic and Herbs

And in case you missed it, check out my quick, healthy dinner recipe featured yesterday on The Everygirl!
xoxo,
Meg

Sautéed Green Beans with Garlic and Herbs
Adapted from Cook’s Illustrated, November 2008.
Serves 4

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Note: If you are increasing the ingredients, increase the covered cooking time by 1 to 2 minutes, and use a bigger sauté pan.

  • 1 Tbsp. butter, softened (I like Kerrygold grass-fed butter)
  • 3 medium garlic cloves, minced (about 1 Tbsp.)
  • 1 tsp. chopped fresh basil (or substitute thyme)
  • 1 tsp. extra-virgin olive oil
  • 1 lb. green beans, stem ends trimmed off (optional: cut the beans into 2-inch pieces)
  • ¼ tsp. sea salt, plus more to taste
  • 1/8 tsp. fresh ground pepper, plus more to taste
  • ¼ cup water
  • 2 tsp. fresh lemon juice
  • 1 Tbsp. chopped fresh flat-leaf parsley
  1. Combine butter, garlic, and basil in small bowl; set aside.
  2. Heat oil in 12-inch nonstick skillet over medium heat. Add green beans, ¼ tsp. salt, and 1/8 tsp. pepper; cook, stirring occasionally, until spotty brown, about 6 minutes.
  3. Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes.
  4. Remove cover, increase heat to high, and cook until water evaporates, about 60 seconds.
  5. Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 2 to 2 ½ minutes longer.
  6. Transfer beans to serving bowl, toss with lemon juice and parsley; season with salt and pepper to taste. Cover with foil to keep warm until ready to serve.

Sautéed Green Beans with Garlic and Herbs

P.S. Want to give you a heads up that I’ll be running a giveaway with T-Fal cookware beginning August 27! Stay tuned, and be sure to check out the other blogs running this giveaway as well!

The Cooking Planit and T-fal 2013 Giveaway

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8/20/13 8/26/13 CopyKat Recipes Daily Dish Recipes
8/21/13 8/27/13 Lisa Cooking Lark’s Country Heart
8/22/13 8/28/13 ME Redone Hot Eats and Cool Reads
8/23/13 8/29/13 Mother Would Know The Two Bite Club
8/24/13 8/30/13 Sophistishe Citron Limette
8/25/13 8/31/13 Kitchen Concoctions Cupcakes and Kale Chips
8/26/13 9/1/13 I Can Cook That Leave a Happy Plate
8/27/13 9/2/13 Peaches & Cake i love my disorganized life
8/28/13 9/3/13 Diddles & Dumplings Yates Yummies
8/29/13 9/4/13 basilmomma Cooking With Libby
8/30/13 9/5/13 Persnickety Plates Creole Contessa
8/31/13 9/6/13 Ancestral Chef Bite Sized Blog
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9/4/13 9/10/13 Unorganized Mommy of 3 The Tasty Fork
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9/6/13 9/12/13 Chicago Foodie Sisters The Fountain Avenue Kitchen
9/7/13 9/13/13 Cooking from a SAHM FoodThoughtsOfaChefWannabe
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9/9/13 9/15/13 What Jew Wanna Eat Sumptuous Spoonfuls
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9/12/13 9/18/13 Three Diets. One Dinner. Spice’s Bites

2 responses to “Sautéed Green Beans with Garlic and Herbs (Cooking Planit T-Fal Cookware Review)

  1. That looks great! I don’t do beans. But if I did, they would look like this!!!!!

    You could make an almost identical meal using zucchini strips or asparagus spears, and they would come out great too!

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