Garlic Butter Green Beans (Printable)

Bright green beans tossed in garlic butter and sweet shallots for a flavorful side.

# What You 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 Cook:

01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2-3 minutes until bright green and crisp-tender. Drain and immediately immerse in an ice water bath to halt cooking. Drain thoroughly and set aside.
02 - Melt butter in a large skillet over medium heat. Add sliced shallots and cook for 2-3 minutes until softened and translucent.
03 - Stir in minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
04 - Add the drained green beans to the skillet. Toss well in the garlic butter and sauté for 3-4 minutes until heated through and lightly caramelized.
05 - Season with salt and pepper. Add lemon juice if desired to brighten flavors. Remove from heat.
06 - Transfer to a serving dish and garnish with chopped parsley if using. Serve immediately.

# Expert Tips:

01 -
  • It transforms humble green beans into something that tastes like restaurant-quality without the fuss.
  • The garlic and shallots melt into the butter and coat every bean in pure, buttery flavor.
  • Ready in 25 minutes total, yet it feels like you've done something impressive.
02 -
  • Don't skip the ice bath after blanching—it's the secret to keeping green beans truly green and prevents them from turning mushy when you finish them in the butter.
  • Shallots cook faster than you think and turn bitter if you let them sit in high heat; keep the burner at medium and watch them carefully.
  • The garlic must be minced small and stirred constantly for those 30 seconds, or it burns and tastes sharp and unpleasant instead of sweet and mellow.
03 -
  • Buy green beans the day you plan to cook them—they lose their snap and brightness after a few days in the fridge.
  • Trim the stem end of each bean but leave the pointed tip intact; it looks more elegant on the plate and the shape holds together better during cooking.
  • Don't be afraid of the butter—this dish is meant to be rich, and that richness is what makes it taste restaurant-quality; embrace it.

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