Recipe courtesy of Pam Anderson

Steam/Sauteed Green Beans with Butter and Tarragon

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If you prefer to use dried tarragon, add 1/2 teaspoon at the appropriate point.
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  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: Serves 4
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Ingredients

Directions

  1. Bring the water, butter, salt and green beans to a boil in a Dutch oven or large deep skillet. Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes.
  2. Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer, adding the tarragon at this point. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.

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