Green beans and butter

According to the most recent edition of Time magazine butter is just fine!  I'v been saying the same things for years, so let's go for it.  Last week at the market, I purchased beautiful green beans for use in sampling our Chef Daddy savory blend sea salt. Let's talk about sauteing as the cooking method.  Melt whole unsalted butter in a saute pan on your stove top over medium heat, clean your green beans and toss them in, lightly tossing them as they cook, you can totally use a spoon or a pair of tongs to move them around if need be.  If it keeps them off the floor, that's probably a wise idea.  As in roasting vegetables, we're looking for that bright color. When you are almost to that beautiful bright green, season with Chef Daddy, toss in a little garlic and a splash of lemon juice to deglaze the pan (basically, the liquid will pull any particles from the the cooking surface of the pan.) You're done, either eat them now, or you can cool them down for later.  I like my vegetables cold, but as the butter cools we know what will happen.  It will become cold butter again and could be a turn off to some people.  Either way the greens beans will taste perfect, serve them how you want to.