Green beans aren’t my favorite vegetable, but when done well, they can be pretty good. My problem with green beans are that they are rather unpredictable and hence are hard to cook. The line between overcooked, cooked perfectly and undercooked is so thin, that I end up tasting them every few seconds, to make sure they come out perfectly. Lemon and sage are such great herbs, and with a tiny knob of butter, it pumps up the oomph to this dish. Yummy!
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon water
- handful of beans (whichever color you want), approximately 6 oz, ends trimmed.
- 1 wedge lemon
- 2 sage leaves, chopped
In a small heated stock pot, add olive oil.
When the oil is heated, add beans, water and cover for about 2 minutes.
After 2 minutes, uncover and add butter, lemon juice, lemon rind and sage.
Stir fry until the beans are cooked. (Approximately 3 to 5 minutes.)
Serve and enjoy!