Green Beans & Herbs

These tender-crisp beans are accented with a medley of fresh herbs and butter.

1 pound green beans
¼ cup yellow onion, finely-chopped
3 tablespoons butter
2 tablespoons parsley, finely-chopped
2 tablespoons oregano, finely-chopped
2 tablespoons basil, finely-chopped
2 tablespoon mint, finely-chopped
Sea salt and fresh ground pepper
Lemon wedges

1. Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.

2. Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.

3. Add the green beans and sauté for 2-3 minutes, stirring often. Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more. Serve hot or at room temperature, with lemon wedges.

View Complete Recipe Index

this week's recipes
summer color

farm & garden notes
hi, july

workshops & events
new classes!