Herby Green Beans

I love vacation. Who doesn’t? But it’s back to reality and has been so great kicking butt today, getting errands and work done…and…catching up on The Bachelor and Top Chef.

Ah!

Two of my fave shows and both are coming to an end. Devastating. Thank goodness for The Bachelorette. And BiP.

And thank goodness for more vacations. Right? Right.

But, that’s not why you’re here. You’re here for this new side dish recipe. One that I’ve made multiple times. Because I just love it….goodness I love this recipe.

So simple, so easy. So.flipping.good.

And while I’m legitimately bummed out about the end of Top Chef {but loved the winner!!}, I’m equally excited to share this awesome dish as well as so many other new recipes soon.

XO

{Are you on social media? Tag pictures of your favorite ESJ recipes using #EverydaySarahJane ! I’d love to see and share what you’re making!! XO}

Yields 6 servings

Ingredients

1/3 Sweet onion, chopped

1 – 1 1/4 Lb green beans, cleaned and trimmed

1 Teaspoon lemon juice

Cracked black pepper

Additional herbs {see below} for garnishes

For the herby butter:

1/2 Stick unsalted butter, softened

1/2 Garlic clove, minced

1 Tablespoon parsley, chopped

1 Tablespoon dill, chopped

1 Tablespoon basil, chopped

1/4 Teaspoon salt

Directions

Combine the butter, herbs, garlic and salt in a small dish. Mix gently until well combined. Cover and refrigerate for at least one hour, until ready to use.

Heat a large iron skillet over medium heat. Add 2 teaspoons of hereby butter. When melted, add onion. Cook for 5-7 minutes, until onions translucent. {Stir frequently so that herbs do not burn.}

Lower heat to medium-low. Add green beens and 1 teaspoon of herby butter.  Mix until well combined. Cover and cook for about 7 minutes, until al dente.

Remove cover and add 1 teaspoon lemon juice and 1 teaspoon herby butter. Mix.

Serve hot. Top with cracked black pepper and additional herbs

Tools & ingredients to help with this recipe:

Cast iron skillet

Tongs

Lemon juicer

Serving bowl