Fresh green beans tossed with nutty brown butter, garlic, and bright lemon juice for a simple, elegant side.
Watch the butter carefully as it browns—it can burn quickly. Stop when it turns golden and smells nutty. Add garlic to the brown butter off heat to prevent it from burning.
Tender-crisp green beans hold their shape better than soft ones; test at 5 minutes of boiling. Toss the beans while the brown butter is still warm so they absorb the flavor.
Ingredients
Scale
Measurement units
- 1 ½ lb fresh green beans
- 4 tbsp unsalted butter
- 4 garlic cloves
- 2 tbsp fresh lemon juice
- kosher salt (to taste)
- black pepper (to taste)
Ingredients
Scale
Measurement units
- 1 ½ lb fresh green beans
- 4 tbsp unsalted butter
- 4 garlic cloves
- 2 tbsp fresh lemon juice
- kosher salt (to taste)
- black pepper (to taste)
Instructions
Boil the green beans
Bring a large pot of salted water to a boil.
Add 1.5 lb trimmed green beans and cook until tender-crisp, about 5 to 7 minutes.
Drain in a colander and set aside.
Equipment: large pot, colander
Brown the butter and infuse with garlic
Melt unsalted butter (4 tablespoon) in a small saucepan over medium heat, stirring occasionally.
Continue cooking, swirling the pan, until the butter turns golden brown and smells nutty, about 2 to 3 minutes.
Remove from heat and stir in 4 minced garlic cloves.
Let sit for 30 seconds to infuse, then add fresh lemon juice (2 tablespoon).
Equipment: small saucepan
Toss and season
Transfer the drained green beans to a large bowl.
Pour the warm brown butter and garlic mixture over the beans and toss gently to coat.
Season with kosher salt and freshly ground black pepper to taste.
Transfer to a serving dish and serve immediately.
Equipment: large bowl
Before you cook
Cook notes
- • Watch the butter carefully as it browns—it can burn quickly. Stop when it turns golden and smells nutty.
- • Add garlic to the brown butter off heat to prevent it from burning.
- • Tender-crisp green beans hold their shape better than soft ones; test at 5 minutes of boiling.
- • Toss the beans while the brown butter is still warm so they absorb the flavor.
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