Parsleyed Green Beans

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Servings: 6-8
  • Rating:


  • 1-1/2 pounds green beans, washed and both ends trimmed
  • 3 Tbsp. unsalted butter
  • 2 tsp. fresh garlic, finely chopped with pinch of salt
  • 2 Tbsp. 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. (Beans can be prepared to this point 1 day ahead and refrigerated.)

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.