I picked up Julia Child’s fantastic Mastering the Art of French Cooking at the library last weekend, and it didn’t take long for me to realize that I needed my own copy. I slightly adapted this simple, delicious recipe from the aptly named “Vegetables” chapter. Now, normally I would not think myself so talented as to mess with one of Julia’s recipes, but the original uses 3 lbs of beans (I was trying to stick with one) and eight tablespoons of butter, which is a little rich for me. I went down to 1 lb of beans and 1 tbsp of butter, but feel free to up the amount to your taste.
Julia’s Green Beans
1 lb fresh green beans, trimmed
1 tsp salt
1/4 tsp black pepper
1 tbsp butter
3 tsp lemon juice
3 tbsp chopped parsley
Bring a large pot of water to a boil. Add green beans, turn down heat slightly, and boil about 9 minutes, until tender. Drain immediately.
Warm a large saucepan over medium-high heat. Add beans and stir for a minute, to dry up any extra water. Add butter, salt, pepper, and juice, and stir until butter is melted and everything is well combined. Remove from heat and sprinkle with parsley.