This fantastically simple side dish comes from Gourmet's 1973 Thanksgiving menu. The quick stovetop preparation of boiling, shocking, and then coating the green beans in warm butter and parsley will save oven space while your turkey and stuffing are working their magic. This dish will go beautifully with just about any casseroles and Thanksgiving sides you decide to serve.

　　This recipe is a part of our ‘70s-themed vintage Thanksgiving menu.

　　

Ingredients

Serves 12

　　3 pounds green beans

　　Kosher salt

　　2 tablespoons minced parsley

　　½ cup (1 stick) plus 2 tablespoons salted butter, cut into bits

　　Freshly ground black pepper

　　

Step 1

In a large kettle, cook 3 pounds green beans in 6 quarts boiling salted water over moderately high heat for 8 minutes, or until they are tender. Drain the beans in a colander and refresh them under running cold water until they are cool. Trim the beans and cut them into the desired length or leave them whole.

　　

Step 2

In a large skillet, heat the beans with 2 tablespoons minced parsley in 1 stick or ½ cup salted butter over moderate heat, shaking the pan to coat them with the butter. Season the beans with salt and pepper to taste, transfer them to a heated vegetable dish, and top them with 2 tablespoons butter, cut into bits.