Green Beans with Butter, Herbs and Chives

  • 1 pound thin green beans, trimmed
  • 1/4 cup red onion, chopped fine
  • 3 Tbsp. butter
  • 2 Tbsp. parsley, chopped fine
  • 2 Tbsp. fresh thyme leaves
  • 2 Tbsp. tarragon or basil, chopped fine
  • 2 Tbsp. chives, chopped fine
  • Salt and pepper to taste
  • Lemon wedges

Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel. Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes. Add the green beans and sauté for 2-3 minutes, stirring often. Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more. Serve hot or at room temperature, with lemon wedges.

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