You can cook the beans in advance until crisp-tender, then refrigerate. Just before serving this side dish, give them a quick stir-fry with garlic and lemon juice.
2 cups water
1 1/2 pounds green beans, trimmed
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 garlic clove, minced
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
How to Make It
Bring water to a boil in a large skillet. Add beans; cover, reduce heat, and simmer for 8 minutes or until tender. Drain beans; pat dry.
Heat oil and butter in pan over medium heat. Add garlic, and sauté 30 seconds. Add beans, juice, salt, and pepper; cook 2 minutes or until thoroughly heated. Sprinkle with parsley.
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