Garlic Butter Green Beans (Printer-friendly)
Tender green beans sautéed in garlic butter with sweet shallots for a vibrant side dish.
# What you'll need:
→ Vegetables
01 - 1 pound fresh green beans, trimmed
02 - 2 medium shallots, thinly sliced
→ Aromatics & Fats
03 - 3 tablespoons unsalted butter
04 - 2 cloves garlic, minced
→ Seasonings
05 - ½ teaspoon sea salt, or to taste
06 - ¼ teaspoon freshly ground black pepper
07 - 1 tablespoon fresh lemon juice (optional)
08 - 1 tablespoon chopped fresh parsley (optional, for garnish)
# Method:
01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2 to 3 minutes until bright green and crisp-tender. Drain and immediately transfer to a bowl of ice water to halt cooking. Drain well and set aside.
02 - In a large skillet over medium heat, melt butter. Add shallots and cook for 2 to 3 minutes until softened and translucent.
03 - Add minced garlic to the skillet and cook, stirring constantly, for 30 seconds until fragrant without browning.
04 - Add drained green beans to the skillet. Toss to coat thoroughly in garlic butter and sauté for 3 to 4 minutes until heated through and slightly caramelized.
05 - Season with sea salt and black pepper. Stir in lemon juice if desired for brightness.
06 - Transfer to a serving dish and garnish with chopped fresh parsley if using. Serve immediately.
# Expert Tips:
01 -
- It tastes like restaurant food but takes less time than deciding what to order.
- Green beans go from boring to the thing people actually ask for seconds on.
- Works with almost any main course and somehow feels fancy without fussy technique.
02 -
- The ice bath step isn't fussy—it's the difference between crispy and mushy, and I learned that the hard way by skipping it twice.
- Don't crowd the pan when you add the beans back in, or they'll steam instead of caramelize, which changes everything about how they taste.
03 -
- Prep your shallots and garlic before you start cooking—once the butter hits the pan, you move fast.
- If your green beans are thick, give them an extra minute during blanching so they're actually tender, not just bright colored on the outside.