Green Beans With Herb Butter Recipes

HERB-BUTTERED GREEN BEANS

Steps:

• Place beans in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the onion, celery, sesame seeds, garlic and seasonings in butter until vegetables are tender. Add the beans; toss to coat.

HARICOTS VERTS WITH HERB BUTTER

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
• For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
• Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
• Use any extra herb butter for serving on a steak or in a sandwich.

GREEN BEANS WITH LEMON-HERB BUTTER

Steps:

• Cook green beans as directed on package; drain.
• Meanwhile, in 2-quart saucepan, heat butter over medium heat until melted and beginning to brown; immediately remove from heat. Stir in lemon peel, marjoram and salt. Pour over beans; toss to coat. Garnish with lemon slices.

SEARED STEAK AND GREEN BEANS WITH HERBED BUTTER

Steps:

• For the herbed butter: Add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper to a bowl and mix together well.
• Put the butter in the center of a piece of plastic wrap and, using the plastic wrap, form it into a sausage shape. Seal it and pop it in the fridge for 1 hour.
• For the steak: Allow the steak to rest at room temperature for about 15 minutes. Fill a saucepan with some water, add a generous pinch of salt and bring to a boil. This is for cooking the string beans so it's all ready at the same time.
• Season both sides of the steak well with the chopped rosemary and some salt and pepper.
• Heat a cast-iron skillet over high heat until smoking. Add the oil and allow it to heat up for 1 more minute. Add the steak to the hot skillet and cook about 4 minutes per side for medium-rare. Remove to a plate, cover with a piece of aluminum foil and allow it to rest for 5 minutes.
• For the green beans: Meanwhile, add the green beans to the salted boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain well.
• When ready to serve, toss the green beans with about 2 tablespoons of the herbed butter. Slice the steak and top with a piece of the herbed butter.

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER

Steps:

• Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
• Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
• Do Ahead
• Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

GREEN BEANS WITH LEMON-HERB BUTTER

Steps:

• Place beans in a microwave safe dish, cover and microwave for 5 to 6 minutes or until crisp tender; stirring half way through cooking.
• Drain beans well and return to microwave dish, cover and keep warm.
• In a small saucepan, heat the butter over medium heat until melted and lightly browned.
• Immediately remove the butter from heat, stir in lemon zest, marjoram and salt.
• Pour the butter mixture over beans tossing to coat.
• Garnish with lemon slices.

GREEN BEANS WITH HERB BUTTER

Steps:

• Add enough water to cover bottom of large fry pan to about 1/4-1/2 inch deep.
• Add cleaned and snapped beans, cook over medium high heat just until tender, about 10 minutes, stirring to cook all evenly. Drain well.
• At the same time in separate skillet, melt butter and saute onion, garlic and celery until softened a bit.
• Add remainder of ingredients, simmer about 7 minutes.
• Toss butter with hot, drained beans. Serve immediately.

HERB BUTTER CHICKEN WITH PORTOBELLO GREEN BEANS EASY PREP & PAN INCLUDED

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Start the Green Beans Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Spray provided tray with cooking spray.Add green beans, 2 tsp. olive oil, and garlic salt to tray. Massage oil and garlic salt into green beans, then spread into a single layer.Add 2 Tbsp. water and cover with foil.Bake covered in hot oven, 15 minutes. 2 Add the Chicken and Sauce Pat chicken dry, and season both sides with Italian seasoning and a pinch of salt and pepper.In a mixing bowl, combine flour and portobello mushroom sauce.Carefully remove tray from oven and remove foil. Drain tray. Push green beans to one side and top with flour-mushroom sauce. Tray will be hot! Use a utensil.Add chicken to empty side of tray and top with a pat of butter each. 3 Bake the Meal Bake uncovered in hot oven, 10 minutes.Carefully remove from oven and top with half the crispy onions (reserve remaining for garnish). Bake again uncovered until green beans are fork-tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Carefully remove tray from oven. Remove chicken and green beans to a plate. Top chicken with remaining crispy onions. Stir sauce in tray until smooth, then garnish green beans with sauce. Bon appétit!