Pan-Fried Green Beans
These easy pan-fried green beans are blanched, then given a quick turn in a skillet with garlic butter, and finished with a sprinkle of salt. Simple and classic.
Ingredients
- Sea salt
- 10 1/2 ounces haricot verts or extra fine (slender) green beans
- 3 1/2 tablespoons unsalted butter
- 3 cloves garlic, finely chopped
- Freshly ground black pepper
- Leaves from 1/3 bunch flat-leaf parsley (15 g or 1/2 cup), finely chopped
Instructions
- 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.
Notes
- Trimming the beans--To quickly trim the ends from your beans, line them up in the same direction. Use a knife to chop off the stem end of the beans. You don't need to trim the pointy end.
- Dry your beans--Make sure that your beans are fully dry before adding them to the skillet. Water droplets can cause the hot butter to spatter.
- Storage--Store leftover beans in a sealed container in the fridge for up to 3 days. I don't recommend freezing cooked green beans as they can become mushy when thawed.
- Reheating--Reheat gently in the microwave or in a warm skillet with a little extra butter.
Nutrition
Serving: 1portion | Calories: 114kcal | Carbohydrates: 6g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 6mg | Fiber: 2g | Sugar: 2g