Garlic Butter Green Beans Shallots (Print Version)
Bright green beans sautéed in garlic butter with sweet shallots for a quick, vibrant side.
# What You 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)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add green beans and cook for 2 to 3 minutes until bright green and crisp-tender. Drain and immediately transfer to an ice water bath to stop cooking. Drain thoroughly and set aside.
02 - In a large skillet over medium heat, melt the butter. Add the sliced shallots and cook for 2 to 3 minutes until softened and translucent.
03 - Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
04 - Add the drained green beans to the skillet and toss to coat evenly with the garlic butter. Cook 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 parsley if using. Serve immediately.
# Expert Hints:
01 -
- Ready in under 25 minutes but tastes like you spent way longer on it.
- The blanching trick keeps the beans bright and crisp instead of turning them into mush.
- Shallots add a subtle sweetness that butter somehow magnifies into something almost luxurious.
02 -
- Don't skip the ice bath after blanching—it's the difference between bright green beans and ones that look tired.
- Watch the garlic like a hawk for those first 30 seconds; burnt garlic tastes bitter and will ruin the whole thing, but perfectly cooked garlic tastes like the best decision you made all week.
03 -
- Slice your shallots thin and uniform so they cook at exactly the same speed—thick pieces stay raw while thin ones burn.
- Don't crowd the skillet; give those beans room to breathe so they can caramelize instead of steam.