Personally, I like to go with butter because my family likes the flavor, and it has the highest cooking temperature of all of them. But I always like to blanch them first because it helps preserve the texture and bright green color of the fresh green beans, making for a better overall side dish. You can blanch green beans ahead of time.
You can trim green beans in advance if you are going to use them within days. Keep the green beans refrigerated and tightly sealed. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.
Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.
She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef. As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.
See more posts by Sabrina. Dinner, then Dessert, Inc. Yes, this recipe is basic, but it's also VERY good. Just doesn't get any easier or tastier than this. Quick enough for a weekday meal or IMO fancy enough add sliced mushrooms and onion slivers to serve to company! Magnolia Blossom Allstar. SImple, but tasty.
I added garlic, shallots, and fresh mushrooms. As others have commented, this is a great basic recipe. It's a 5-star recipe as-is, but it it also very adaptable. For tonight's version, I added bacon and green onions. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. This is a wonderful,classic preparation for a green beans side dish — simmer beans until bright green then toss with garlic until golden and crispy. Instructions Blanch beans: Bring a large saucepan of water to the boil with 1 teaspoon of salt.
Add beans, cook for 4 minutes they will turn bright green , drain, then rinse under cold tap water to cool. There's really no need to shock in ice water. Shake off excess water. Add green beans and garlic. Toss or stir! Add salt and pepper, then toss. Serve: Transfer beans to serving dish. Serve warm! Prepare ahead: Blanch beans per step 1, cool and dry, store in fridge until required. When ready to serve, just toss with garlic. It's an instant on-demand side! Keywords: green beans recipe, sauteed green beans.
Did you make this recipe? I love hearing how you went with my recipes! Tag me on Instagram at RecipeTinEats. Previous Post. Next Post. Read More. Free Recipe eBooks. I like sauteeing or pan frying green beans as I find when steaming and roasting it's easy to overcook them. When making sauteed green beans you want a super hot pan. This way they'll end up getting blistered in few spots. Simply heat a pan over high heat then add the green beans and some oil at the same time.
Cook them for about 5 minutes, tossing the pan a few times. That's it! In 5 minutes your sauteed string beans will be ready to eat! These garlic green beans are delicious just as the recipe is written. But sometimes I switch things up. Once the green beans are cooked, you can toss them with:. These green beans are so versatile that they go well with nearly everything. Some of my favorites are:. Hi, I'm Kristen!
I LOVE everything to do with food: making it, taking pictures of it, and the best part eating it. Your email address will not be published. I think your secrets here are, 1 heat the pan well before adding anything to it; and 2 add minced garlic only for the last minute. I almost enjoyed the resulting crispy-crunchy garlic bits more than the beans — but altogether, this is a showstopper! To the commenter who experienced excess smoke: if you have one, turn on your oven hood before adding anything to the pan.
Unless I wish to boil water in a hurry, I never turn mine past 5 on an 0. Easy, tasty, and FAST! I added pepper by accident but the flavors were still great. In the future I could find myself jazzing it up but if needed, but definitely this will be a staple in my house from here on out.
0コメント