Sautéed Green Beans RecipeThis sautéed green beans recipe dish is one of my favorite vegetable side dishes. It goes with anything from poultry and seafood to veal, lamb or beef.
Think of the lemon juice as a seasoning, just like the salt. Add the lemon juice at the very end, and don't be stingy, either — it's the key to the whole recipe.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
- 3 cups green beans, trimmed
- ½ small shallot (or 1 small), peeled and finely chopped
- Juice of 1 large lemon
- 2-3 Tbsp. chopped fresh herbs (any one of thyme, parsley, dill, tarragon, oregano, basil)
- ¼ stick butter
- 2 Tbsp extra virgin olive oil
- Kosher salt, to taste
- Trim the ends off the green beans. If they’re really long, you might want to cut them in half.
- Heat the olive oil and butter in a heavy-bottomed sauté pan over medium-high heat.
- Add the chopped shallot and sauté for a minute or two or until it turns slightly translucent.
- Add the green beans and sauté for 5 to 6 minutes. Keep the green beans moving, either with a wooden spoon or a heat-proof spatula.
- Add the herbs when there's about a minute left to go.
- The green beans are done when they've turned a bright green color and are tender but still firm to the bite. Not too crunchy, though. That's undercooked.
- Season to taste with Kosher salt and lemon juice and serve right away.