Sautéed Green Beans RecipeThis simple dish is one of my favorite vegetable accompaniments. 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 dish.
Also, see this video on how to sauté vegetables.
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 olive oil and butter in a heavy-bottomed sauté pan over medium heat.
- Add chopped shallot and sauté for a minute or two or until it turns slightly translucent.
- Add green beans and sauté for 5-6 minutes or until the beans have turned a bright green color and are tender but still firm to the bite. Not too crunchy, though. That's undercooked.
- Add the herbs when there’s about a minute left to go.
- Season to taste with Kosher salt and lemon juice.
For a demonstration, here's a video on how to sauté vegetables.