This sautéed green beans recipe dish is one of my favorite vegetable side dishes. It goes with anything from poultry and seafood to veal, lamb or beef.
Think of the lemon juice as a seasoning, just like the salt. Add the lemon juice at the very end, and don't be stingy, either — it's the key to the whole recipe.
I like to trim the stem ends of the green beans at the very least. It's a habit I got into to remove the tough, fibrous string that runs along the sides of some green beans — although these days it's less common. It depends on what variety of green beans you're using. You can leave the tail end attached.
But frankly, it's much easier to trim both ends than just the stem ends, because to trim only the stem ends you have to organize them and align them all the say way before cutting. And also because trimming both ends gives the beans a more uniform, symmetrical appearance.
- Trim the ends off the green beans. If they’re really long, you might want to cut them in half.
- Heat the olive oil and butter in a heavy-bottomed sauté pan over medium-high heat.
- Add the chopped shallot and sauté for a minute or two or until it turns slightly translucent.
- Add the green beans and sauté for 5 to 6 minutes. Keep the green beans moving, either with a wooden spoon or a heat-proof spatula.
- Add the herbs when there's about a minute left to go.
- The green beans are done when they've turned a bright green color and are tender but still firm to the bite. Not too crunchy, though. That's undercooked.
- Season to taste with Kosher salt and lemon juice and serve right away.