Braised Green Beans


A quick braise in chicken stock, butter, and tarragon adds depth of flavor to fresh green beans. Add a splash of lemon and a topping of buttery crumbs mixed with parmesan cheese, and you have a vegetable worth raving about!


2 tablespoons butter (divided)
1/4 cup fresh bread crumbs (white or whole wheat)
1 tablespoon grated Parmesan cheese
    pinch of salt
1 tablespoon minced fresh tarragon
8 ounces fresh green beans, topped and tailed
1/3 cup chicken stock
    squeeze of fresh lemon juice


Place half of the butter (1 tablespoon) in a small skillet and melt over low heat. Add the bread crumbs and cook, stirring frequently, until the crumbs are golden, about 3 to 5 minutes. Set aside to cool. When the crumbs are cool, stir in the parmesan and pinch of salt.

Meanwhile, place the remaining tablespoon of butter and the tarragon in a medium-size skillet and melt over medium-high heat. Add the green beans and chicken stock, and cover the skillet. Cook until the beans are crisp-tender, 4 to 6 minutes.

Remove the cover and reduce any remaining liquid in the pan. Add a squeeze of lemon juice (no more than 1 teaspoon), and transfer the beans to a serving dish. Sprinkle with the bread crumbs and serve hot.


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