Serve it alongside classic side dishes like stuffing, mashed potatoes, cranberry sauce, and gravy. It’s also a wonderful addition to a holiday meal. I love it with comforting fall and winter recipes like my butternut squash risotto, stuffed shells, eggplant rollatini, and cauliflower pasta, though it pairs nicely with a simple protein too. This sautéed green beans recipe is a versatile side dish. The sautéed green beans would also be delicious with my creamy dill sauce, romesco sauce, or Greek salad dressing. Dress them with this honey-mustard dressing. Toss the beans with red pepper flakes, Parmesan cheese, fresh basil, and Italian dressing. Bring out their nutty flavor with drizzles of sesame ginger dressing or sesame oil.While the beans are still warm, toss them with a pat of garlic butter or herbed compound butter. I love these sautéed green beans with garlic, Dijon, and lemon, but that’s not the only way to season them! If you prefer, feel free to use another dressing, sauce, or seasoning. Enjoy! Sautéed Green Beans Recipe Variations Season to taste, and transfer them to a serving platter. When the beans are bright green and tender, add them to the bowl with the dressing and toss to coat. Without it, they’d brown on the outside without softening in the middle. Then, I add a splash of water to the pan and cover it. The water creates steam, which helps the green beans cook all the way through. To fully cook the green beans without blanching them, I toss them with some olive oil in a large skillet over medium heat. Whisk together the lemon juice, garlic, mustard, salt, pepper, and thyme leaves until smooth, then set aside. To make this sautéed green beans recipe, start by prepping the dressing in the bottom of a large bowl. And salt and pepper – To make all the flavors pop!įind the complete recipe with measurements below.Fresh thyme leaves – They add earthy, lemony flavor.Garlic – It gives the green beans a sharp, savory bite.Water – It creates steam in the skillet, helping the beans soften all the way through.Extra-virgin olive oil – For cooking the green beans.I like to use haricots verts, though any type of string beans works nicely. Their firm, satisfying texture really elevates this simple recipe. Green beans, of course! Opt for fresh, not frozen, green beans here.Here’s what you’ll need to make this easy sautéed green beans recipe: It gives the beans a bright, garlicky bite, making them so delicious that you’ll want to eat them straight from the serving bowl. Then, I toss them with a zingy lemon-Dijon dressing. I sauté fresh green beans until they’re crisp-tender and vibrant green. This sautéed green beans recipe might be easy to make, but it’s still bursting with flavor. It calls for under 10 ingredients and cooks in under 10 minutes (bonus: no oven required!), so you can whip it up right before you eat. If you need a last-minute side dish for the holiday, this sautéed green beans recipe would be perfect.
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