Tonight I took a break from my normal method of cooking green beans (steaming) and jazzed it up a little!
Why not? It’s Thursday – almost the weekend! Might as well live on the edge!
These sautéed green beans with shallots and garlic were a hit! My boys literally fought over who got the bigger second serving!
I was a little concerned that my family would think they were too garlicky. Nope.
I’ve trained their taste buds well! They love garlic!
This recipe calls for 4 cloves so if you like a less intense garlic flavor, feel free to modify!
Try these sautéed green beans with my seared scallops with spicy mango salsa or seared mahi mahi with strawberry, green apple and basil salsa.Print
- Salt (1 tsp per L/qt of water)
- 5 large shallots
- 4 large cloves of garlic
- 8 large handfuls of green beans
- 1 tablespoon butter (use extra olive oil if you want to omit butter)
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt (finishing)
- 1/4 teaspoon freshly ground black pepper
- Bring a large pot of water to a boil and add the salt
- Prepare the beans but cutting off the stem on 1 side (if necessary)
- Add the beans to the boiling water and blanche for 2-3 minutes, or until the beans are still a bit crunchy. Strain the beans.
- Heat a large saute pan and heat over medium-high heat. Add the butter and oil (or double oil if you’d prefer no butter)
- Once hot, add the minced shallots and saute for about 2 minutes or until translucent and they start to brown slightly. Add the minced garlic and cook for another 30 seconds (be careful not to burn the garlic).
- Add the cooked beans and saute for 1-2 minutes, stirring to combine all of the ingredients..
- Season with sea salt and fresh ground pepper.
- Cook until the beans are warmed through.
- Serve immediately.