Herb Garden Green Beans

Herb Garden Green Beans

4 T. unsalted butter

1/3 C. minced onion

1/4 C. minced celery

1/4 C. minced fresh parsley

1/4 C. fresh basil chiffonade

1 t. chopped fresh rosemary

2 cloves garlic, minced

1 t. salt

1 t. freshly ground pepper

1 lb. green beans, snapped and blanched

Melt butter in a large skillet. Add onion and celery. Sauté until soft. Add parsley, basil, rosemary, garlic, salt, and pepper. Cook, stirring constantly, 3 minutes. Gently stir in beans. Cook uncovered until beans are thoroughly heated.

Serves 4 – 6.

Note: To make basil chiffonade, roll basil leaves up tightly and thinly slice crosswise. The resulting strips are called chiffonade. This process is usually used for basil and sage, so that leaves are not bruised.


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