Garlic Butter Green Beans (Printable)

Tender green beans sautéed with garlic butter and shallots create a vibrant, flavorful 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 It:

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 thoroughly and set aside.
02 - Melt butter over medium heat in a large skillet. Add shallots and sauté for 2 to 3 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, stirring continuously to prevent burning.
04 - Add the drained green beans to the skillet. Toss to coat evenly in garlic butter and sauté for 3 to 4 minutes until warmed through and gently caramelized.
05 - Season with salt and pepper. If desired, stir in lemon juice for brightness.
06 - Transfer to a serving dish and garnish with chopped parsley if used. Serve immediately.

# Expert Advice:

01 -
  • It transforms ordinary green beans into something craveable with just butter, garlic, and shallots.
  • Ready in 25 minutes, making it perfect for weeknight dinners or last-minute entertaining.
  • Naturally vegetarian and gluten-free without any fussy substitutions or compromises.
02 -
  • Don't skip the ice bath—it's the secret to keeping green beans tender and bright; without it, they'll keep cooking and turn drab.
  • The garlic burns fast; keep the heat at medium and stir constantly for those crucial 30 seconds, or you'll end up with bitter, charred bits in your butter.
03 -
  • Prep everything before you start cooking—mince your garlic, slice your shallots, trim your beans; once the butter is in the pan, things move fast.
  • Use a skillet wide enough that the beans spread out in a single layer; crowding the pan traps steam and prevents them from caramelizing properly.

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