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Thanksgiving Green Beans

Thanksgiving green beans that stay tender-crisp: blanching for 3 minutes keeps a bright green color, then they’re tossed in buttery garlic. Finish with crispy fried shallots for crunchy topping and easy, picky-eater friendly flavor.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

green beans
  • 1.5 lb green beans, trimmed
butter
  • 2 tbsp butter
garlic
  • 2 garlic cloves, minced
crispy fried shallots
  • 0.5 cup crispy fried shallots
salt and pepper
  • 1 Salt and pepper, to taste
lemon juice
  • 1 tbsp Lemon juice

Equipment

  • 1 cast iron skillet

Method
 

Blanch and prepare the beans
  1. Blanch the green beans in boiling water for 3 minutes, then drain and shock them in ice water for bright green color.
  2. Drain the green beans well so they don’t water down the butter, then set aside.
Make the buttery garlic coating
  1. Melt the butter in a skillet over medium heat.
  2. Sauté the garlic for 30 seconds, stirring until fragrant but not browned.
  3. Toss the blanched green beans in the butter and garlic, then season with salt and pepper to taste.
  4. Finish by tossing in lemon juice and topping with the crispy fried shallots.

Notes

For the best tender-crisp texture and bright green color, shock the blanched beans in ice water right after blanching, then drain very well before tossing. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently in a skillet over low heat. Freezing is not recommended because the texture softens. For a dairy swap, use a 1:1 plant-butter substitute to keep the buttery coating.