From, "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
NOTE: To make basil chiffonade, roll basil leaves up tightly and thinly slice crosswise. The resulting strips are called chiffonade. This process is usually used for basil and sage, so that leaves are not bruised.
TO PREPARE:
Melt butter in a large skillet. Add onion and celery. Saute until soft. Add parsley, basil, rosemary, garlic, salt, and pepper. Cook, stirring constantly, 3 minutes. Gently stir in beans. Cook uncovered until beans are thoroughly heated.
SERVES: 4 - 6
- 4 Tablespoons unsalted butter
- 1/3 cup minced onion
- 1/4 cup minced celery
- 1/4 cup minced fresh parsley
- 1/4 cup fresh basil chiffonade
- 1 teaspoon chopped fresh rosemary
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 pound green beans, snapped and blanched
NOTE: To make basil chiffonade, roll basil leaves up tightly and thinly slice crosswise. The resulting strips are called chiffonade. This process is usually used for basil and sage, so that leaves are not bruised.
TO PREPARE:
Melt butter in a large skillet. Add onion and celery. Saute until soft. Add parsley, basil, rosemary, garlic, salt, and pepper. Cook, stirring constantly, 3 minutes. Gently stir in beans. Cook uncovered until beans are thoroughly heated.
SERVES: 4 - 6
