This Martha Stewart 10 Minute Green Beans Recipe is a fantastic choice. It features a bright color and a very snappy texture.
Many people love this blanching technique because it keeps the vegetables from getting mushy.
This Martha Stewart 10 Minute Green Beans Recipe uses fresh lemon and sliced garlic. It is perfect for a busy family Wednesday night.
You do not need to be a chef to make it. The shiny green pods look very fresh and tasty today.
Your family will love the zesty and buttery smell. It is a classic side that everyone truly enjoys eating.
Let us learn how to make these quick beans.
When I first introduced to Martha Stewart 10 Minute Green Beans
I first tried these beans at a spring holiday lunch. The bowl was filled with long stalks and very thin garlic chips.
I loved how the sour lemon tasted with the salty butter. It was much better than any soft canned vegetable.
I asked for the recipe to try in my kitchen. My house smelled like toasted garlic and fresh herbs quickly.
It soon became my favorite thing to cook for a fast meal. Now, I make it whenever I want a light side.
It is the best way to enjoy a garden-fresh snack. Everyone always asks for the secret to the bright green shade.
Equipment List
- A large pot to boil the salty water.
- A large bowl with ice water for the cold bath.
- A medium skillet to sauté the garlic today.
- A colander to drain the hot green beans.
- Measuring cups for the butter and juice.
- A sharp knife to trim the bean ends.
- A pair of tongs to toss the vegetables well.
- A flat plate to serve the warm beans.
Ingredients You Need for Martha Stewart 10 Minute Green Beans
- 1 pound of fresh green beans, ends trimmed.
- 2 tablespoons of unsalted butter for the pan.
- 2 cloves of garlic, sliced very thin today.
- 1 tablespoon of fresh lemon juice for the tang.
- 1/2 teaspoon of kosher salt to season well.
- 1/4 teaspoon of black pepper for a tiny kick.
- 1 teaspoon of lemon zest for a bright smell.
- Red pepper flakes for a little bit of heat.
Step-by-Step Guide
1. Boil the Salty Water
Fill a large pot with water and add a lot of salt. Bring the liquid to a very fast boil now.
2. Trim the Fresh Beans
Wash the green beans and cut off the stem ends. Keep the beans whole so they look very long today.
3. Cook the Green Pods
Drop the beans into the boiling water for three minutes. They should be tender but still very crunchy.
4. Shock in Cold Water
Drain the beans and put them in a bowl of ice. This stops the cooking and keeps the color green.
5. Sauté the Thin Garlic
Melt the butter in a large skillet over a medium heat. Cook the garlic slices until they are very golden.
6. Toss the Cold Beans
Add the dry green beans into the hot garlic butter. Stir quickly so every bean is coated in the fat.
7. Add the Fresh Lemon
Pour in the lemon juice and add the yellow zest. Sprinkle the salt and the black pepper over the pan.
8. Serve While Very Hot
Place the beans on a flat plate and add the red flakes. Serve the side while the butter is still bubbly.
Tips to Make the Best Martha Stewart 10 Minute Green Beans
- Use an ice bath to keep the beans from turning brown.
- Do not overcook the garlic or it will taste bitter today.
- Use fresh lemon juice instead of the bottled version.
- Pat the beans dry before you put them in the butter.
- Add toasted almonds for a much bigger crunch.
- Use a high-quality sea salt for the final seasoning.
- Sauté the beans quickly so they do not get soft.
FAQs about Martha Stewart 10 Minute Green Beans
Can I use frozen green beans for this recipe?
Yes, but the texture will be a little bit softer. Skip the boiling step and sauté them directly from the bag.
How do I store the leftover green beans?
Keep them in a sealed container in the fridge. They stay fresh for about three days total today.
Can I use olive oil instead of butter?
Yes, olive oil is a very healthy and tasty swap. It makes the dish vegan if you leave out the butter.
Why are my green beans turning a dull color?
They might have stayed in the hot water for too long. Make sure to use the ice bath immediately.
What other spices go well with this dish?
Fresh dill or dried oregano works very well. They add a nice earthy smell to the buttery beans.
Final Thoughts
Making this Martha Stewart 10 Minute Green Beans Recipe is very rewarding. It is a meal that makes every dinner feel healthy and fresh.
The zesty lemon and crunchy garlic are a dream. You will love how fast the prep goes today.
It is a great way to use extra garden vegetables. Your family will be very happy with this side.
This recipe is a true winner for any night. I hope you enjoy mixing this at home soon. It is the perfect fresh meal for a Wednesday.
Enjoy every bite of these snappy and buttery beans!
Martha Stewart 10 Minute Green Beans Recipe
Ingredients
- 1 pound of fresh green beans ends trimmed.
- 2 tablespoons of unsalted butter for the pan.
- 2 cloves of garlic sliced very thin today.
- 1 tablespoon of fresh lemon juice for the tang.
- 1/2 teaspoon of kosher salt to season well.
- 1/4 teaspoon of black pepper for a tiny kick.
- 1 teaspoon of lemon zest for a bright smell.
- Red pepper flakes for a little bit of heat.
Instructions
Boil the Salty Water
- Fill a large pot with water and add a lot of salt. Bring the liquid to a very fast boil now.
Trim the Fresh Beans
- Wash the green beans and cut off the stem ends. Keep the beans whole so they look very long today.
Cook the Green Pods
- Drop the beans into the boiling water for three minutes. They should be tender but still very crunchy.
Shock in Cold Water
- Drain the beans and put them in a bowl of ice. This stops the cooking and keeps the color green.
Sauté the Thin Garlic
- Melt the butter in a large skillet over a medium heat. Cook the garlic slices until they are very golden.
Toss the Cold Beans
- Add the dry green beans into the hot garlic butter. Stir quickly so every bean is coated in the fat.
Add the Fresh Lemon
- Pour in the lemon juice and add the yellow zest. Sprinkle the salt and the black pepper over the pan.
Serve While Very Hot
- Place the beans on a flat plate and add the red flakes. Serve the side while the butter is still bubbly.
Notes
- Use an ice bath to keep the beans from turning brown.
- Do not overcook the garlic or it will taste bitter today.
- Use fresh lemon juice instead of the bottled version.
- Pat the beans dry before you put them in the butter.
- Add toasted almonds for a much bigger crunch.
- Use a high-quality sea salt for the final seasoning.
- Sauté the beans quickly so they do not get soft.
