Description
Easy Thanksgiving Green Beans, a simple side that brings big flavor without the fuss. My family’s favorite, perfectly seasoned and always a hit!
Ingredients
Scale
- Fresh Green Beans & Base:
- 1.5 lbs fresh green beans, trimmed
- 3 tbsp unsalted butter
- Flavor Boosters:
- 4 cloves garlic, minced
- 1 large shallot, minced
- 1/2 cup low sodium chicken broth (or vegetable broth)
- Aromatic Seasonings:
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp freshly ground black pepper (or to taste)
- Finishing Touches:
- 1/4 cup toasted sliced almonds
Instructions
- Prep Those Beans:: First, get your green beans trimmed. I usually snap off the ends, or give them a quick chop. While you’re at it, get a big pot of salted water boiling. This is where I always forget to salt the water, then wonder why my beans taste bland later. Don’t be me! We want well-seasoned beans from the get-go. I find a good pinch of salt in the water really wakes up their flavor.
- Blanch ‘Em Right:: Once that water is at a rolling boil, drop in your trimmed green beans. Let them cook for just 3-5 minutes, until they’re bright green and crisp-tender. We’re not aiming for mush here! Immediately drain them and plunge them into an ice bath to stop the cooking. This keeps their vibrant color and that lovely crisp texture. Honestly, this step makes all the difference; it’s a game-changer for green beans.
- Sauté Aromatics:: In a large skillet, melt that butter over medium heat. Add your minced shallot and cook until it’s softened and smells amazing, about 2-3 minutes. Then, toss in the garlic and cook for just another minute until fragrant. Don’t let it burn, hon! Burnt garlic is a sad, bitter affair, and I’ve been there more times than I’d like to admit. The smell of the shallots and garlic together is just heavenly!
- Combine Flavors:: Add the blanched, drained green beans to the skillet with the shallot and garlic. Pour in the chicken broth. Give it all a good stir, making sure everything is coated. Let it simmer gently for about 5-7 minutes, allowing the beans to warm through and soak up all those delicious flavors. This is where the kitchen starts smelling like pure holiday magic! You’ll see the broth reduce slightly, clinging to the beans.
- Finish with Zest:: Once the broth has mostly evaporated and the beans are tender-crisp, remove the skillet from the heat. Squeeze in that fresh lemon juice. A little goes a long way to brighten things up! Season with salt and freshly ground black pepper to taste. Give it another good stir. This is your moment to adjust—more salt? A little more pepper? You do you! I always add a generous crack of pepper here.
- Serve It Up:: Transfer your perfectly seasoned green beans to a serving dish. Sprinkle generously with those toasted sliced almonds right before serving. The crunch they add is just delightful! I often make a double batch because these disappear fast. Trust me, even the picky eaters will grab a second helping of these beauties, looking so vibrant and inviting on the table.