Sauteed Green Beans
Martha Stewart Living, January 2003
- Coarse salt
- 1/2 pound green beans, trimmed
- 2 tablespoons unsalted butter
- Freshly ground pepper
- Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add green beans, and cook until color is set and green beans are tender, about 2 minutes. Use a slotted spoon to transfer to ice-water bath to stop cooking; drain well.
- Melt butter in a large skillet over medium heat. Add green beans and toss to coat. Season with salt and pepper. Serve immediately.
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