Ingredients
Green Beans
- 12 ounces green beans, ends trimmed
- Salt, to taste (for boiling water and seasoning)
Sauté Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 tablespoon red wine vinegar, or more to taste
- Freshly ground black pepper, to taste
Instructions
- Boil the green beans: Bring a shallow saucepan or sauté pan filled with generously salted water to a boil. Add the trimmed green beans and cook for 2-3 minutes until they turn bright green but still have a slight crispness.
- Drain and dry: Drain the green beans and transfer them onto a paper towel-lined plate to absorb the excess water. There's no need to shock them in ice water at this stage.
- Sauté garlic: In the same pan, heat the olive oil over medium heat. Add the minced garlic and reduce the heat to low. Cook for 10-15 seconds until fragrant, taking extra care not to burn the garlic which can impart a bitter flavor.
- Toss green beans: Add the drained green beans to the pan and sauté for 1-2 minutes, allowing the garlic and oil to coat them evenly.
- Add butter and vinegar: Stir in the butter and let it melt, tossing the green beans to coat thoroughly. Pour in the red wine vinegar and season with salt and freshly ground black pepper to taste. Serve immediately for the best flavor and texture.
Notes
- Tip: Garlic burns easily when minced and cooked quickly, so cooking it just until fragrant (10-15 seconds) is crucial to avoid a bitter taste.
- Make Ahead: For advance preparation, blanch and shock the green beans in ice water, then drain and pat dry. Refrigerate. Before serving, bring the beans to room temperature for 30 minutes and proceed with sautéing in olive oil, garlic, butter, and vinegar as per the recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat