Martha Stewart Braised Green Beans

Martha Stewart braised green beans turn fresh green beans, garlic and thyme into a tender, savory skillet side dish in just 15 minutes. It's an easy Thanksgiving side dish for Sunday dinner, holiday tables or weeknight meals, and it's a simple one-skillet recipe.

Keep the skillet covered while the beans simmer, because trapped steam is what makes them tender in about 8 minutes. Lift the lid too often and the broth reduces away before the beans soften.

Martha simmers the beans in chicken broth with whole peeled garlic cloves instead of boiling them in plain water. The broth seasons the beans from the inside, and the garlic turns mellow and soft as it cooks.

Martha Stewart Braised Green Beans

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

45

kcal

Green beans simmer in garlicky chicken broth until tender but still bright green. A drizzle of olive oil and a squeeze of lemon finish them.

Ingredients

• 1 cup chicken broth
  

• 5 peeled cloves garlic
  

• 1 pound trimmed green beans
  

• 2 teaspoons fresh thyme leaves
  

• Salt and pepper
  

• Extra-virgin olive oil
  

• Lemon slices
  

Directions

• Simmer the broth: Bring 1 cup chicken broth and 5 peeled garlic cloves to a simmer in a large skillet over medium-high heat. The garlic starts flavoring the liquid right away.
• Add the beans: Add 1 pound trimmed green beans and 2 teaspoons fresh thyme leaves to the skillet. Then cover the pan so the steam can cook the beans through.
• Cook until tender: Cook for about 8 minutes, until the beans are tender. Once a bean bends easily and bites soft, they're ready.
• Season and serve: Season with salt and pepper, then drizzle with extra-virgin olive oil. Serve with lemon slices so everyone can squeeze some over their beans.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, ThermoPro digital kitchen timer, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I serve with braised green beans?

Martha suggests them as a side for hanger steak, roast chicken or shrimp. The savory broth and bright lemon go well with simple proteins, so I'd also try them with pork chops or baked salmon.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works the same way and makes the dish vegetarian. Choose a low-sodium broth, since the liquid reduces slightly and you season at the end anyway.

How do I keep the green beans bright green?

Stick to the 8 minutes of cooking and take them off the heat as soon as they turn tender. Beans left in the hot pan or cooked much longer lose their color and turn olive.

Can I make braised green beans ahead of time?

They taste best fresh, but you can trim the beans and peel the garlic a day ahead and keep them in the fridge. Leftover cooked beans keep for about 2 days in an airtight container, though they soften and lose some color.

What's the most common mistake with this recipe?

Cooking them uncovered or for too long is the usual problem. The lid traps the steam that cooks the beans quickly, and going past 8 minutes turns them limp and dull.