Garlic Butter Green Beans (Printable)
Bright green beans cooked with garlic butter and sweet shallots, perfect for a quick side.
# What You'll Need:
→ Vegetables
01 - 1 pound fresh green beans, trimmed
02 - 2 medium shallots, finely 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)
# How To Make:
01 - Bring a large pot of salted water to a boil. Add the green beans and blanch for 2 to 3 minutes until crisp-tender and bright green. Drain and immediately immerse in ice water to halt cooking. Drain thoroughly and set aside.
02 - Melt the butter in a large skillet over medium heat. Add the sliced shallots and sauté until softened and translucent, about 2 to 3 minutes.
03 - Incorporate the minced garlic into the skillet and cook while stirring constantly for 30 seconds until fragrant, ensuring it does not burn.
04 - Add the drained green beans to the skillet. Toss to evenly coat with the garlic butter and sauté for 3 to 4 minutes until warmed through and slightly caramelized.
05 - Season with sea salt and black pepper to taste. Optionally, drizzle with fresh lemon juice for brightness. Remove from heat.
06 - Transfer to a serving dish, garnish with chopped parsley if desired, and serve immediately.
# Expert Tips:
01 -
- Takes less time than boiling water, so you can actually enjoy your dinner instead of stress cooking.
- The shallots caramelize just enough to add sweetness without any fussy techniques.
- Works as a side to literally anything, from weeknight chicken to holiday roasts.
02 -
- Don't skip the ice bath after blanching—it's the difference between vibrant green beans and dull ones.
- If you add the garlic too early or let it cook too long, it will taste bitter and ruin the whole dish, so watch it carefully.
03 -
- Buy shallots that are firm and papery on the outside; avoid any that feel soft or sprouted, which means they're past their prime.
- If you're feeding people with dairy allergies, use cultured vegan butter or quality olive oil—the technique stays the same and the result is still delicious.