Give three cheers for this bright and refreshing side dish of sautéed green beans that can be on your dinner table in less than 6 minutes. For a side dish that is family friendly, company worth, and just darn delicious these green beans are one of our favorites.
Sautéed green beans are a wonderful accompaniment to just about any pork, poultry or fish main course. In addition to their versatility, green beans are readily available particularly in summer and fall. In addition to how easy this side dish is to make, you and your family will get a vitamin rich side dish. I like to pair this dish with my Oven Baked Salmon recipe for a fiercely nutrient rich dinner.
I love the crispy-tenderness and bright taste of both the green beans and the sliced almonds (if using). The browned butter add this rich, savory taste to the green beans.
Not only are green beans a satisfying, crunchy, low-calorie food but also they provide many key nutrients. Green beans pack a powerhouse of nutrients like most green vegetables including a good source of vitamins C and K, fiber, and folate.
Green beans go well with so many dishes. Plus, when you can get your side dish ready in under 10 minutes they are easy to work in with any main course.
Serve These Green Beans With:
- Instant Pot Pork Tenderloin
- Roasted Chicken Thighs
- Baked Cod Recipe
- Oven Baked Salmon
- Baked Tilapia
- Instant Pot Pork Chops
- Instant Pot Whole Chicken
Sautéed Green Beans with Brown Butter
- Kosher salt
- 1 lb green beans, ends trimmed
- 4 tablespoon unsalted butter
- Freshly ground black pepper
- ⅓ cup sliced almonds optional
- In a large saucepan over high heat, add 10 cups water and heat until boiling. Add 2 teaspoon salt and green beans, return to boiling. Cook, 6 minutes or until beans are crisp-tender. Drain.
- Meanwhile, in small heavy-bottomed saucepan over medium-heat, add butter and cook, swirling saucepan frequently, 4 minutes or until butter turns deep brown and becomes fragrant, Add almonds, if using, and cook, stirring, about 1 minute or until fragrant. Using tongs, transfer beans to the skillet and cook, tossing gently, 1 to 2 minutes or until beans are tender and mixture is evenly combined. Season beans to taste with salt and pepper
- Using the tongs, transfer beans to a serving dish.
In step 1, reduce the boiling time to 3 to 4 minutes. Drain beans and quickly transfer to a bowl of ice water. When beans are cool, drain and pat dry with paper towels. Beans can be refrigerated in an airtight container or bag up to 3 days. Remove beans from the refrigerator and let stand until room temperature. Continue with steps 2 and 3.
W. Rieder says
The recipe title implies the green beans are sautéed, but the sautéed aspect is only for the butter/almonds - correct?. Or are you also sautéing the green beans with the butter after they are boiled? Just want to make sure I'm reading this correctly.
Yes, you will definitely want to sauté the beans with the butter! I have adjusted the recipe instructions. Thank you for pointing this out.