Sautéed Green Beans with Tarragon and Lime
Parboiling, shocking, drying, sautéing—do you really need a four-step process to produce tender, evenly cooked beans?
Keywords
- Side Dishes
- Quick
- Vegetables
- Vegetarian
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Cooking tools:
- Microplane
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Measuring spoon
- Spatula
- Stove
Ingredients
- 1 tablespoon unsalted butter, softened
- 2 scallions, sliced thin
- 1/2 teaspoon grated lime zest plus 1 1/2 teaspoons juice from 1 lime
- 1 teaspoon olive oil
- 1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
- 1/4 cup water
- 2 teaspoons chopped fresh tarragon leaves
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