Garlic Butter Sautéed Green Beans
Four portions of blanched green beans tossed in three tablespoons butter, with minced garlic added in the final minute.
Ingredients
Green Beans
- 1 pound fresh green beans trimmed
- 3 tablespoons butter
- 2 cloves garlic minced
- 1 pinch salt
- 1 pinch black pepper
- Water as needed for blanching
Instructions
Blanch and Sauté
- Trim green beans. Bring enough water to cover them to a boil in a large skillet over medium-high heat, allowing about 5 minutes depending on the pan.
- Add beans and simmer for 4–5 minutes until bright green and tender-crisp. Drain thoroughly and wipe the skillet dry.
- Melt butter over medium heat until gently foaming. Add drained beans and toss for about 3 minutes until coated and hot.
- Stir in garlic and cook 30–60 seconds until fragrant without dark browning. Toss with the pinches of salt and pepper and serve as 4 side portions.
Notes
- Refrigerate leftovers within 2 hours; use within 3 days.
- Reheat stored beans to 165°F over gentle heat.
- For advance prep, chill blanched beans separately and finish near serving time.