Sautéed Green Beans
These sautéed green beans are cooked with shallots, garlic, butter, and simple seasonings for a flavorful stovetop side with crisp-tender texture. They work well when you want a fast green vegetable for weeknight dinners.
Servings: 4
Calories: 95kcal
Ingredients
- 1 tbsp Olive Oil
- 1 lb green beans fresh, trimmed
- 1/4 cup Shallot thinly slided
- 3 cloves Garlic minced
- 2 tbsp Butter
- 2 tbsp Water
- 1 tsp Chicken Better than Bouillon low sodium, or 1/2 tsp Natural Ancient Sea Salt, fine
- 1/4 tsp Black Pepper
Instructions
- Heat the olive oil in a large, wide skillet over medium-high heat.
- Add the green beans and shallots and saute for 2 minutes. Use tongs to mix.
- Add the butter and garlic and continue to sauté for 1 minute.
- Turn the heat to medium-low. Add the water and cover the pot with a lid and allow the green beans to steam for 4 minutes, they’ll turn crisp-tender
- Uncover the green beans, season to taste with salt or bouillon and black pepper, and continue to sauté for 1-2 minutes.
Video
Notes
- Trim the ends first: Trim the stem ends before cooking so the green beans are ready to go once the skillet is hot.
- Use fresh green beans: Fresh green beans work best for this recipe because they stay crisp-tender after sautéing and steaming.
- Slice the shallot thinly: Thin slices soften quickly and cook evenly with the green beans.
- Use a large skillet: A wide skillet helps the green beans cook in a more even layer instead of crowding.
- Start over medium-high heat: This helps the green beans and shallots sauté quickly before steaming.
- Add the garlic near the end of sautéing: Garlic cooks fast, so adding it with the butter helps keep it from burning.
- Cover to steam: The small amount of water and a lid help the green beans turn crisp-tender without needing to blanch them first.
- Season after steaming: Wait until the end to add the bouillon or salt so you can better adjust the flavor once the green beans are fully cooked.
- Use bouillon for more flavor: Chicken bouillon paste adds a more savory finish. If you prefer, fine sea salt works well too.
- Finish uncovered: Sautéing for another minute or two after removing the lid helps any extra moisture cook off.
- Taste before serving: Depending on whether you use bouillon or salt, you may want to adjust the seasoning at the end.
Nutrition
Calories: 95kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 323mg | Potassium: 248mg | Fiber: 3g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 1mg
