Martha Stewart Sautéed Green Beans are quick, bright, and done in ten minutes with butter, salt, and pepper. She blanches them in salted water to lock in that green color. A fast toss in a hot skillet makes a tender summer side for weeknight dinners or a holiday table.
Serve these buttered green beans with roast chicken, grilled steak, or any family dinner that needs a simple vegetable. The ice bath after blanching is the key, because it stops the cooking right where the beans still snap.
Martha Stewart Sautéed Green Beans
Course: Side DishCuisine: AmericanDifficulty: Easy2
servings5
minutes5
minutes135
kcalBright green, crisp-tender beans with a glossy butter coat and a clean snap in every bite.
Ingredients
Coarse salt
1/2 pound green beans, trimmed
2 tablespoons unsalted butter
Freshly ground pepper
Directions
- Set up ice-water bath: Prepare an ice-water bath with a large bowl, ice and water.
- Boil water and cook beans: Bring a large pot of salted water to a boil. Add green beans, and cook until color is set and green beans are tender, about 2 minutes.
- Remove beans and shock in ice water: Use a slotted spoon to transfer to ice-water bath to stop cooking; drain well.
- Melt butter and toss beans: Melt butter in a large skillet over medium heat. Add green beans and toss to coat. Season with salt and pepper. Serve immediately.
FAQs
Can I use olive oil instead of butter for sautéed green beans?
Olive oil works well, and you can infuse it with chile flakes, lemon zest, or fresh herbs for extra flavor. If you stick with butter, try adding a pinch of crushed cumin or coriander seeds to the skillet so they toast while the beans sauté. A squeeze of lemon juice right at the end brightens the whole dish.
How long do leftover sautéed green beans last in the fridge?
They keep for up to 2 days in a sealed container in the fridge. To reheat, add a small pat of butter to a skillet over medium heat and warm the beans just until heated through, about 2 minutes. They lose some snap after a day, so eat them sooner if crunch matters to you.
Do I have to blanch green beans before sautéing them?
You don’t have to, but blanching for 2 minutes in salted boiling water cooks the beans most of the way through so they only need a quick toss in butter. Without blanching, you would need to sauté them for 6 to 8 minutes over higher heat, and the color may turn dull. The salted blanching water also seasons the beans from the inside, which plain sautéing cannot do.
What should I serve sautéed green beans with?
They pair with almost anything: roast chicken, grilled steak, pan-seared salmon, pork chops, or a holiday turkey. Because they take only 10 minutes, they are a good last-minute side when the main course is already resting. For a bigger spread, set them next to mashed potatoes or rice pilaf.
How do I keep green beans bright green after cooking?
Transfer them straight from the boiling water into a big bowl of ice water. The cold stops the cooking instantly, which locks in the bright green color and prevents the beans from going olive-drab. Drain them well before sautéing so the water does not make the butter sputter.
