NEAPOLITAN GREEN BEANS
A staple at an Italian table, this vegetable side dish is slow-cooked with garlic, tomatoes, and a sprig of basil. Recipe by Lucinda Scala Quinn.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Rinse and drain green beans; place in medium saucepan while still slightly wet. Add garlic, red pepper flakes, salt, tomato, and oil. Cover; cook over medium-low heat, stirring occasionally, until beans are soft, about 15 minutes.
- Add basil sprig; cook, uncovered, stirring constantly, until most of the juices have evaporated, about 5 minutes. Transfer mixture to a serving bowl. Discard basil sprig before serving.
NEAPOLITAN STRING BEANS
Steps:
- Combine olive oil, garlic, salt, and pepper flakes in a medium saucepan. Add tomatoes and green beans. Place over medium-low heat, and cook, covered, stirring occasionally, for 15 minutes. Add basil, and cook, covered, for 5 minutes more. Serve hot or at room temperature.
CLASSIC BUTTERED GREEN BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
- Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
- Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
- Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.
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