Prep Time: 5-8 minutes | Cook Time: 6-8 minutes | Total Time: ~20 minutes
Ingredients:
1 lb. green beans, trimmed
½ Tbsp. unsalted butter
1 tsp. olive oil
1 tsp. fresh parsley, chopped
1 ½ tsp. salt, divided
½ tsp. Worcestershire sauce
¼ tsp. black pepper
¼ tsp. garlic powder
Directions:
Prepare an ice bath to blanch the green beans - mix ice and cold water in a large bowl and set aside.
Clean and trim the green beans.
Bring water to a boil in a medium pot. Add salt and green beans. Cook for around 30 seconds.
Drain and transfer to the ice bath. Let stand for around 30 seconds, drain, and dry beans.
In a sauté pan, heat up remaining oil and butter over medium heat.
When butter is fully melted, add green beans, salt, pepper, and Worcestershire sauce.
Stir frequently, coating beans in sauce and butter, for about 5 minutes until beans blister.
Transfer to a plate and sprinkle parsley over beans. Serve immediately.
Notes:
You can partially make this ahead. Blanch the green beans and aside in the refrigerator until you’re ready to sauté (up to 48 hours).
If you'd like a little more crunch, add toasted slivered almonds to the beans just before serving.
Vegan? Substitute soy sauce for Worcestershire.
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