SAUTEED GREEN BEANS WITH GARLIC AND PEPPER
Steps:
- Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine.
- Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.
SAUTEED PERSIMMONS WITH GREEN BEANS WITH CHIVES
Make and share this Sauteed Persimmons with Green Beans with Chives recipe from Food.com.
Provided by Meredith ODwyer
Categories Beans
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook beans according to directions.
- Usually frozen beans are boiled for 2-4 minutes and then drained.
- After draining, immediately plunge beans into a bowl of ice and cold water to stop cooking and drain.
- In a large skillet heat olive oil over medium high heat until hot and sauté persimmons until lightly browned and softened, about 4 minutes.
- Add a pinch of sugar to help sweeten the persimmons.
- Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
- Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.
SAUTEED PERSIMMONS AND GREEN BEANS WITH CHIVES
Categories Fruit Herb Side Sauté Thanksgiving Green Bean Fall Persimmon Chive Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 5
Steps:
- In a kettle of boiling salted water cook beans until just tender, 2 to 4 minutes, and drain. Plunge beans into a bowl of ice and cold water to stop cooking and drain. Beans may be prepared up to this point 1 day ahead and chilled, covered.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté persimmons until lightly browned and softened, about 4 minutes. Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
- Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.
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