This fresh sautéed green beans recipe is lightly seasoned with my garlic-shallot puree and sherry wine for an easy side dish during the holidays.
It’s also a great way to sneak some greens into your daily meals!
To cook fresh green beans, first wash and pat them dry, then remove the tough stem ends.
After boiling them, make sure to blanch the green beans in a bowl of ice water. This stops the cooking process and keeps the green beans bright green and really colorful on your plate.
And make sure you don’t overcook your green beans. There’s nothing worse than a mushy green bean! Boil them for 5 minutes and cook another 5 minutes in the saute pan at the maximum. This way, they’ll still be firm, crisp and perfectly cooked!
Sauteed Green Beans with Garlic, Sherry & Shallots
- 1 small bunch of fresh green beans
- 1/4 cup sea salt
- 6 cups of rapidly boiling water
- 1 teaspoon garlic-shallot puree or 1 crushed clove of garlic
- 1 tablespoon butter
- 1/8 cup sherry wine
- 1 tablespoon olive oil
- Salt and fresh cracked pepper
- To begin cooking your fresh green beans, first wash and pat try, then remove the tough stem ends.
- Next, in a pot, add 1/4 cup sea salt to 6 cups of rapidly boiling water.
- Blanch the green beans for about 5 minutes, covered. Next blanch the green beans in a bowl of ice water. This stops the cooking process and keeps the green beans bright green and really colorful for the plate. Set aside until you are ready to saute.
- While the green beans are chilling in the ice bath, get the rest of your ingredients together.
- Preheat your pan and add the olive oil, followed by the butter. Melt down. Add strained green beans and the garlic puree. After about 3 minutes, stir in the sherry wine and let that cook down another 2 minutes. Finally, add fresh cracked sea salt and ground pepper to taste.
- Transfer the green beans to a serving dish.