| Preparation time | 15 min |
| Cooking Time | 15 min |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
4 Tablespoons unsalted butter1/3 cup minced onion1/4 cup minced celery1/4 cup minced fresh parsley1/4 cup fresh basil chiffonade1 teaspoon chopped fresh rosemary2 cloves garlic, minced1 teaspoon salt1 teaspoon freshly ground pepper1 pound green beans, snapped and blanched
Directions
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.
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.