Tender-crisp green beans tossed in nutty brown butter with garlic and a squeeze of lemon.
Add a handful of toasted sliced almonds for crunch. Finely grated lemon zest added with the salt brightens it even more.
Make ahead for a holiday: boil the beans, plunge them into ice water, drain and refrigerate up to a day. Toss them in the hot brown butter until warmed through, 2 to 3 minutes. Thin French green beans (haricots verts) cook in about 3 minutes.
Ingredients
Scale
Measurement units
- 1 tbsp kosher salt (for the cooking water)
- 1 ½ lb fresh green beans (trimmed)
- 4 tbsp unsalted butter
- 4 garlic cloves (minced)
- 2 tbsp fresh lemon juice
- ¼ tsp kosher salt (for finishing)
- ¼ tsp black pepper
Ingredients
Scale
Measurement units
- 1 tbsp kosher salt (for the cooking water)
- 1 ½ lb fresh green beans (trimmed)
- 4 tbsp unsalted butter
- 4 garlic cloves (minced)
- 2 tbsp fresh lemon juice
- ¼ tsp kosher salt (for finishing)
- ¼ tsp black pepper
Instructions
Boil the green beans
Bring a large pot of water to a boil and add salt (1 tbsp).
Add green beans (1 ½ lb) and cook until bright green and tender but still with a little snap, about 4 minutes.
Drain well in the colander.
Equipment: large pot, colander
Brown the butter
While the beans cook, melt butter (4 tbsp) in a large skillet over medium heat. Keep cooking, swirling the pan, until it foams and the bits on the bottom turn golden brown and smell nutty, about 3 minutes.
Take the pan off the heat and stir in garlic until fragrant, then carefully add lemon juice (2 tbsp).
Equipment: large skillet
Toss and serve
Add the drained beans to the skillet with salt (¼ tsp) and pepper (¼ tsp) and toss until glossy and coated. Serve right away.
Equipment: large skillet
Tomorrow's Meal
Garlicky Green Bean Fried Rice
Leftover green beans chopped and stir-fried with day-old rice, scrambled egg and soy sauce in a hot skillet.
You'll need to pick up:
2 cups cold cooked rice2 eggs1 tbsp vegetable oil1 tbsp soy sauce
Quick overview:
- 1.Heat the oil in a large skillet over high heat
- 2.Add the rice and cook 3 to 4 minutes, pressing and stirring, until hot and starting to crisp
- 3.Push the rice aside, scramble the eggs in the empty space, then stir together
- 4.Add the chopped leftover green beans and soy sauce and cook 1 to 2 minutes more
Before you cook
Cook notes
- • Make ahead for a holiday: boil the beans, plunge them into ice water, drain and refrigerate up to a day. Toss them in the hot brown butter until warmed through, 2 to 3 minutes.
- • Add a handful of toasted sliced almonds for crunch.
- • Finely grated lemon zest added with the salt brightens it even more.
- • Thin French green beans (haricots verts) cook in about 3 minutes.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?