Ingredients
Method
- Bring a large pot of salted water to a boil so the green beans cook quickly and evenly.
- Add the green beans and blanch for 3-4 minutes, just until they turn bright green and are barely tender.
- Drain the green beans immediately and set them aside to stop the cooking process.
- Melt the butter in a large skillet over medium heat, then add the garlic and stir for 10–15 seconds until fragrant.
- Add the green beans to the skillet, season with salt and black pepper, and toss gently to coat.
- Cook for 3–5 minutes, stirring occasionally, until the beans are glossy, warmed through, and evenly coated in garlic butter. Remove from heat and serve warm.
Notes
- Blanching the green beans first helps keep them tender-crisp and bright green instead of soft or dull.
- Add the garlic to the melted butter just until fragrant. Cooking it too long can make it bitter.
- Green beans can be blanched up to 24 hours in advance and stored in the refrigerator, then finished in butter just before serving.
- A pinch of paprika or a squeeze of fresh lemon juice at the end adds extra flavor without overpowering the dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave until warmed through.
- This side pairs especially well with ham, roast chicken, turkey, or creamy potato dishes.