Savoury Side Dishes
Buttery Sauteed Green Beans
This fry and then boil method of cooking green beans ensures the most flavourful beans each time.
Preparation Time:
10 minutes
Ingredients:
| 1/3 cup | Gay Lea butter | 75 mL |
| 1 cup | coarse fresh breadcrumbs | 250 mL |
| 1 | small onion finely chopped | 1 |
| 3 | cloves garlic minced | 3 |
| 1 lb | fresh green beans, trimmed | 500 g |
| 1/2 cup | chicken or vegetable stock | 125 mL |
Instructions:
For breadcrumbs; Melt 2 tbsp (25 mL) of butter in skillet over medium heat; add breadcrumbs.
Cook, stirring, for about 5 minutes or until breadcrumbs are toasted and golden. Remove from skillet; set aside.
Melt 3 tbsp (45 mL) of butter in skillet. Add onion and garlic; cook, stirring, for 3 minutes. Add green beans; cook, stirring, for 3 minutes. Pour in stock. Bring to boil, reduce heat and simmer, covered for about 8 minutes or until beans are almost tender. Uncover and cook, stirring, for 3 to 5 minutes or until liquid is absorbed and beans are tender. Stir in remaining butter until well glazed. Transfer beans to serving platter. Sprinkle with toasted breadcrumbs. Makes 4 to 6 servings.
Cook, stirring, for about 5 minutes or until breadcrumbs are toasted and golden. Remove from skillet; set aside.
Melt 3 tbsp (45 mL) of butter in skillet. Add onion and garlic; cook, stirring, for 3 minutes. Add green beans; cook, stirring, for 3 minutes. Pour in stock. Bring to boil, reduce heat and simmer, covered for about 8 minutes or until beans are almost tender. Uncover and cook, stirring, for 3 to 5 minutes or until liquid is absorbed and beans are tender. Stir in remaining butter until well glazed. Transfer beans to serving platter. Sprinkle with toasted breadcrumbs. Makes 4 to 6 servings.