I know you’re wondering, ‘but are green beans sexy?’ Well, if you’re like me and you get turned on (or off) by food, then yes, quite sexy. What makes these green beans sexy is their simplicity. They’re not trying too hard. Simple, fresh ingredients and classic preparation brings out their best side. These delicious, sweet, aromatic and tender-crisp green beans are the perfect side dish that go perfectly with just about everything!
Here’s what you need:
Blanch and shock the beans.
First, trim the beans while you bring a large pot of salted water to a boil. Also prepare a large bowl with ice water.
Next, you are going to blanch, then shock the beans by boiling them for a minute or two, then immediately plunging them in the icy water. This method tenderizes the beans slightly, without overcooking them.
The beans need to retain a lot of their crispness because they are also going to be sautéed. Drain the beans then set them aside.
In a large sauté pan, heat a tablespoon of each butter and olive oil over medium-high heat. The olive oil has a higher heat threshold than butter and will keep the butter from burning. Add the shallot to the pan and sauté for a moment to soften it. Then add the garlic and sauté just for a moment because garlic burns easily. Immediately add the blanched and drained green beans.
Sauté the green beans with a good pinch of salt for a few minutes until they are heated through. The time it takes to sauté will depend on the desired doneness. For me I give them about three minutes until they are hot and garlicky, still slightly crisp and perfect! Finish by squeezing over some fresh lemon juice!
Other sexy veggie sides:
Sexy Garlicky Green Beans
Ingredients
- 2 pounds green beans trimmed
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic minced
- 1 shallot minced
- 1/2 lemon juiced
- salt
Instructions
- Boil the trimmed green beans in a large pot of salted boiling water for 2 minutes then immediately plunge them in a large bowl of ice water. Heat the butter and oil in a large skillet over medium to medium-high heat. Sauté the shallots for about a minute then add the garlic for about 30 seconds more then add the green beans and a good pinch of salt. Saute for about 3 minutes or until the beans are heated through but still slightly crisp. Turn off the heat and squeeze half a lemon all over the beans. Taste for seasoning and add more salt and/or lemon juice if needed.