Serves: 4
Total Calories: 110
1 Snap off the stem ends of the green beans. Bring about 2 quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook uncovered until the beans are crisp-tender, 4 to 5 minutes.
2 Drain the beans and pat them dry. (If you are not using them immediately, cool them under cold running water. Wrap the beans in a kitchen towel and leave at room temperature up to 3 hours.)
3 Just before serving, heat the oil with the garlic and parsley in a large pan over medium heat. Add the beans and a sprinkle of pepper. Toss gently 2 minutes until just hot. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Green Beans with Parsley and Garlic recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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