Description
A simple and quick recipe for easy sautéed green beans that are crisp-tender and flavorful. This dish features fresh or frozen green beans blanched and then sautéed with aromatic onions, garlic, and a touch of butter, mustard, and lemon juice for zing. Perfect as a healthy side dish for any meal.
Ingredients
Scale
Vegetables
- 1 pound fresh green beans (trimmed) or 1 pound frozen green beans (not defrosted)
- 1 onion, chopped
- 2 cloves garlic, minced
Seasonings & Fats
- 1 tablespoon oil (vegetable or olive oil)
- Salt and pepper, to taste
- 1/2 tablespoon butter
- 1 teaspoon mustard (preferably whole grain Dijon; optional)
- 1/2 tablespoon lemon juice (optional)
Instructions
- Blanch green beans: Bring a large pot of water to a boil and add 1 teaspoon of salt. Add the green beans and cook for 2 minutes to slightly soften and brighten them. Drain thoroughly and immediately plunge the beans into a bowl of ice cold water to stop the cooking process and maintain their vibrant color.
- Sauté aromatics: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant, about 3-4 minutes, stirring occasionally to avoid burning.
- Sauté green beans: Add the blanched green beans to the skillet. Season generously with salt and pepper, then sauté the beans with the onion and garlic mixture for about 5 minutes or until they reach your desired tenderness but still retain a slight crunch.
- Season and finish: Stir in 1/2 tablespoon of butter, 1 teaspoon of whole grain Dijon mustard, and 1/2 tablespoon of lemon juice if using. Mix well to coat the beans evenly with the flavors. Taste and adjust seasoning if necessary. Serve warm as a delicious, nutritious side dish.
Notes
- Blanching the green beans before sautéing helps preserve their bright color and crisp-tender texture.
- If using frozen green beans, you can skip blanching and sauté directly, adjusting the cooking time until tender.
- Whole grain Dijon mustard adds texture and tang but can be omitted for a milder flavor.
- Lemon juice adds a fresh zing that balances the richness of the butter and mustard.