Simple Skillet Green Beans
This is the best green bean recipe ever. It’s delicious, quick and super easy! Roasted green beans is a close second.
It would probably surprise you to know that I am lazy and I like naps. The way that I tackle this affliction is to make sure that everything I do is super-efficient and super-effective. That is why all of my recipes are either quick OR require little supervision. Anyway, I digress…
1 ½ lbs green beans (trimmed)*
2 tbsp extra virgin olive oil**
1 tbsp The Herbed Turkey
To take it up a notch:
Zest of a half a lemon (optional)
Finely grated or powdered Parmesan (optional)
Toasted Pine nuts (optional)
*Note: Please make sure your green beans don’t look a mess when you purchase them. Pick out the best green beans you see, those that are free from wrinkles, blemishes or any mushiness. Better yet, grow some. It is an amazing experience.
** Note: You can also use grass-fed butter, which is delicious as well.
Prepare green beans by cutting the stem ends off. The easiest way to do this is to line them up and cut them off with a knife.
Place them in a decent size frying pan and add enough water to fill the bottom. Don’t add too much. You want to steam (not boil) them.
Cover and heat them on medium high just until the water boils and then turn to low. Simmer for around 5 – 7 minutes. But really just check them now and then until they are as tender as you like. Once at desired softness, remove the top from pan.
Side note: Don’t put the top back on the pan to prevent the green beans from turning brown (as mentioned, I’m efficient and I am trying to avoid an ice bath here). If there is water left, you can drain with the pot top (or just turn the heat to high for a minute). Once they are cool, you can cover if it will be a while before serving.
Just before serving, add olive oil to the pan and sprinkle green beans with the spice blend and toss, being sure to start with less, then add more to taste. Sauté on medium heat until warm. When I am rushed for time I stop here. But when I am feeling fancy, I will sprinkle with lemon zest (or a squeeze of juice), Parmesan and toasted pine nuts.
I not sure where I originally got this method, but I do it with broccoli, cauliflower and other veggies as well.