Pan-Fried Green Beans

Pan-fried green beans, or haricot verts if you prefer French, can be spectacular even when prepared simply. These are blanched, drained, tossed in some butter and garlic, and sautéed. A perfect and impressive approach from one of the world’s most renowned chefs, Alain Ducasse.

A cast-iron pot filled with pan-fried green beans tossed with garlic and butter

All too often vegetable sides, like political standpoints, are far from moderate. They either seem to have no thought or consideration behind them OR they’re ridiculously overcomplicated. This recipe is neither. Instead, it reminds us that pure goodness requires very little fuss or fanfare. Just a little butter, garlic, and salt, and, if you’re feeling fancy, a sprinkle of parsley. If only politics were that simple to fix.–Angie Zoobkoff

Pan-Fried Green Beans

  • Quick Glance
  • (2)
  • 10 M
  • 20 M
  • Serves 4
5/5 - 2 reviews
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Ingredients


Directions

Bring a medium pot of salted water to a boil. While the water is boiling, trim the ends from the green beans and fill a large bowl halfway with ice water.

Drop the beans into the boiling water and cook until bright green, anywhere from 2 to 5 minutes. Transfer to the ice water to stop the cooking. Drain the green beans and set them aside on a clean kitchen towel.

In a medium skillet or larger pot, such as a Dutch oven, set over medium heat, melt the butter. Stir in the garlic and cook until it starts to brown, about 2 minutes. Toss in the green beans and stir to evenly coat the beans.

Season with salt and pepper and sprinkle with the parsley. Serve immediately. Originally published November 8, 2018.

Print RecipeBuy the Bistro: Classic French Comfort Food cookbook

Want it? Click it.

Recipe Testers' Reviews

These pan-fried green beans are the epitome of an easy weeknight side dish! Adding garlic, butter, and salt to any vegetable will make it a guaranteed hit. The smell of the garlic frying in the butter will bring everyone to the table. As this comes together so quickly, you can make it right before you sit down. Definitely a keeper!

A simple way to cook green beans to jazz them up a little. Really tasty (because butter!). A nice side to accompany a lot of different dishes.

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Comments

      1. Wowzers! So good! I omitted the parsley, and adjusted the recipe to the amount of green beans I had. Also subbed half peanut oil for butter. I have read that garlic gets bitter if it’s browned, but that isn’t the case here. Similar to the garlic green beans offered at Din Tai Fung. Will definitely make again, and will share the recipe (and, of course, website).

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