The trick to the best sautéed green beans is to quickly blanch them first. All this means is to plunge fresh green beans into boiling salted water, leave for 2 to 3 minutes, and then plunge into icy water to stop the cooking. This step takes less than 5 minutes and makes the green beans bright green, sweet, seasoned, and can be done well in advance. After blanching, quickly cook them with melted butter and fresh sliced ginger. If you don’t want to blanch the beans, try this updated recipe for sautéed green beans. In that recipe, we streamline the process so that blanching is no longer necessary.
More Veggie Recipes
Sauteed zucchini is a quick, easy, and healthy side. It’s delicious, too. Try our version with zucchini cooked in garlic and butter. Try our spicy garlic ginger edamame recipe! It’s so quick to make and tastes amazing. Our whole family loves these garlic butter sautéed green beans. Recipe updated, originally posted November 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne 2 tablespoons butter 1 (2-inch-long) piece fresh ginger Salt and fresh ground black pepper 2Melt the butter in a wide heavy skillet over moderately high heat until bubbling. Add the ginger and cook until it begins to brown, about 2 minutes. Toss in the beans and cook, stirring, until just tender, 2 to 3 minutes. Season with salt and pepper and serve immediately.
