Fresh for spring, sautéed green beans are an easy and delicious side dish.
Fresh and tender spring green beans sautéed with a hint of garlic and butter can accompany any meal as a satisfying side dish.
Though optional for this recipe, a sprinkling of toasted pine nuts and pink peppercorns can add a little fancy touch to the green beans once plated. However, pine nuts can be quite expensive so these can be swapped for some crushed pecans, walnuts, etc. Don't forget to save a little of the garlic butter to drizzle over these green beans just before they hit the table.
With the use of plant-based butter, these green beans are vegan, but if this isn't important, use a high-quality dairy butter instead.
(Makes 4 servings)
2 tablespoons salted plant-based butter
1 clove garlic, minced
4 cups (400g) fresh green beans, ends trimmed
1/2 cup pine nuts, toasted (optional)
1/4 cup whole pink peppercorns (optional)
In a sauté pan over medium-high heat, add the butter and allow to melt. Once the butter is sizzling, add the garlic and sauté until just fragrant (less than a minute) before adding the green beans. Mix the green beans well with the garlic butter and continue sautéing until the green beans start to soften, but still maintain their their bright green colour (about 4 or 5 minutes). Reduce the heat to medium if they begin to brown before cooking is complete.
Serve on a platter sprinkled with toasted pine nuts and pink peppercorns (optional).
Nutritional Information Per Serving:
total calories = 71 | total fat = 3.11g | saturated fat = 1g | cholesterol = 0mg | sodium = 52.25mg | net carbohydrates = 4.33g | dietary fibre = 4.02g | sugars = 1.61g | protein = 2.15g