Ginger Butter Sauteed Green Beans
Quick and easy sautéed green beans with butter and fresh ginger. Simple, fast, and fresh. Jump to the Ginger Butter Sautéed Green Beans Recipe 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 Ginger Butter Sauteed Green Beans PREP 5 mins COOK 10 mins TOTAL 15 mins PREP 5 mins COOK 10 mins TOTAL 15 mins We blanch the beans before sauteing. This means to plunge fresh green beans into boiling salted water, leave for 1 to 2 minutes, and then plunge into icy water to stop the cooking. This makes them crisp and bright green. You can blanch the beans, cool, and drain them a day in advance. Just keep them covered in the refrigerator. Makes 6 to 8 servings You Will Need 1 ½ pounds green beans, stem ends trimmed 2 tablespoons butter 1 (2-inch-long) piece fresh ginger Salt and fresh ground black pepper Directions Blanch Beans 1Bring a medium pot of salted water to a boil. Plunge the beans into the water and cook until crisp-tender, 1 to 2 minutes. Drain and transfer to a bowl filled with ice and cold water to stop cooking. Drain well. Blanch Beans 1Bring a medium pot of salted water to a boil. Plunge the beans into the water and cook until crisp-tender, 1 to 2 minutes. Drain and transfer to a bowl filled with ice and cold water to stop cooking. Drain well. Saute Beans 1Peel the ginger and cut in half crosswise. Thinly slice lengthwise and cut into very thin matchsticks. 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. Saute Beans 1Peel the ginger and cut in half crosswise. Thinly slice lengthwise and cut into very thin matchsticks. 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. Adam and Joanne's Tips You can blanch the green beans, cool and drain up to 1 day in advance. Keep them covered and chilled in the refrigerator. You can blanch the green beans, cool and drain up to 1 day in advance. Keep them covered and chilled in the refrigerator. If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 104 / Total Fat 6.1g / Saturated Fat 3.7g / Cholesterol 15.3g / Sodium 156.4mg / Carbohydrate 11.9g / Dietary Fiber 4.6g / Total Sugars 5.6g / Protein 3.2g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Ultra-Satisfying Strawberry Banana Smoothie Next Post: Old Bay Baked Chicken Drumsticks