Parsleyed Green Beans

1-1/2 pounds green beans, washed and both ends trimmed

1 TBSP salt

ice water with salt

3 TBSP unsalted butter

2 tsp fresh garlic, finely chopped with a pinch of salt

2 TBSP chopped parsley

salt and pepper

1. Fill a large pot with water; bring to a rolling boil. Add 1 TBSP salt and the beans. Cook, uncovered, for 5 to 8 minutes or until tender but still vibrant green and slightly resistant to the bite. Drain beans immediately and submerge in a bowl of lightly salted ice water to stop the cooking and set the color. When thoroughly chilled, drain well. (Beans can be prepared to this point 1 day ahead and refrigerated.

2. In a wide skillet, heat butter until hot and foaming. Add beans, Cook, tossing often, until heated through. Sprinkle with garlic and parsley, a generous amount of salt and a few grinds of black pepper. Cook 1 minute longer, tossing to distribute seasonings. Serve immediately. 

Serves 6-8 (3/4 cups each).

90 cal, 6g total fat (4g sat fat), 15 mg chol, 80mg sodium, 9g carbo, 4g fiber, 2g protein