CLASSIC BUTTERED GREEN BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
- Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
- Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
- Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.
BUTTER-BRAISED ROOT VEGETABLES AND GREEN BEANS
Categories Vegetable Side Braise Christmas Thanksgiving Vegetarian Quick & Easy Green Bean Christmas Eve Butter Gourmet
Yield Serves 2 generously
Number Of Ingredients 6
Steps:
- With a sharp knife peel celery root and cut into 1-inch pieces. Diagonally cut carrots into 1-inch-thick pieces. Quarter shallots lengthwise. In a 2-quart heavy saucepan melt butter over moderately low heat. Add celery root, carrots, shallots, salt, and pepper to taste, stirring to coat vegetables with butter, and cook, covered, stirring occasionally, 20 minutes. While root vegetables are cooking, trim beans. Stir beans into root vegetables and cook, covered, stirring once or twice, until all vegetables are tender, about 10 minutes.
BRAISED GREEN BEANS WITH TOMATOES
A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a large straight-sided skillet or a wide, shallow pot, heat 2 tablespoons oil over medium-high. Add onion and cook until translucent, about 3 minutes. Add beans, tomatoes, broth, and oregano, stirring to combine; season with salt and pepper. Bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until beans are very tender, 18 to 20 minutes. Stir in remaining 3 tablespoons oil and season with salt and pepper; serve.
BRAISED GREEN BEANS WITH TOMATOES AND CILANTRO
Summer tomatoes are a thing of beauty, but what if you're wanting to take a (short) break from all those caprese salads? Try this Spanish-inspired-side that braises chopped fresh tomatoes alongside sturdy romano beans; the tomatoes bring a welcome burst of acidity and a touch of sweetness to the final dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 6
Steps:
- Heat a medium saucepan over medium-high. Add oil and garlic; cook until fragrant and sizzling, about 30 seconds. Add tomatoes, season with salt and pepper, and cook until they begin to break down, about 5 minutes.
- Stir in beans and cilantro; bring to a simmer, then cover and cook, stirring occasionally, until beans are tender, 12 to 15 minutes. Season to taste and serve, drizzled with more oil and sprinkled with cilantro leaves.
TURKISH-STYLE BRAISED GREEN BEANS
In this Turkish method, vegetables (and sometimes beans) are cooked in plenty of olive oil - usually with tomatoes, onions and one or two other ingredients - until they have almost lost their shape. Then they are cooled and served at room temperature, when their flavors are at their fullest. Very often an herb or citrus juice is added just before serving for a little spark; thick yogurt and lemon wedges are standard accompaniments. It's probably obvious that these dishes are pretty much ideal for warm-weather meals. They not only can be made in advance, but also must be, so they can cool down. Even a day or two ahead is fine; just take them out of the refrigerator about 45 minutes before serving.
Provided by John Willoughby
Categories dinner, weekday, side dish
Time 1h
Yield 4 side-dish servings
Number Of Ingredients 11
Steps:
- In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
- Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
- Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 596 milligrams, Sugar 11 grams
LEMON & BUTTER BRAISED BEET GREENS
This is from the Earthbound Farms Organic Foods website. It says.... Choose baby leaves, 4 to 6 inches in length, for the mildest taste and most tender greens. Mature leaves have a much more pungent flavor and are best boiled until tender. This simple saute takes just a few minutes to cook and makes a lovely accompaniment to roast chicken or steak.
Provided by Chef Gruyegravere
Categories Greens
Time 5m
Yield 4 servings greens, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
- Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
- Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
- Remove the cover; if there's any excess liquid, cook until it evaporates.
- Toss the greens with the lemon juice, salt, and pepper, and serve hot.
BUTTERED GREEN BEANS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans until crisp tender, about 3 minutes. Using a slotted spoon, transfer beans to ice-water bath. Drain; set aside.
- Bring 1/4 cup water and butter to a boil in a large skillet over medium-high heat; add beans. Cook until just heated through; season with salt and pepper.
BUTTERY GARLIC GREEN BEANS
Only fresh green beans and garlic will do for this easy, healthy, and flavorful side dish.
Provided by LookWhatsCooking
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
- Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 8.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.9 g, Protein 2.3 g, SaturatedFat 5.5 g, Sodium 222.5 mg, Sugar 1.7 g
BRAISED GREEN BEANS
These beans are simmered in chicken broth. They are a good side dish for hanger steak, roast chicken, or shrimp.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- In a large skillet, bring chicken broth and garlic to a simmer over medium-high. Add green beans and thyme; cover and cook until tender, about 8 minutes. Season with salt and pepper, drizzle with olive oil, and serve with lemon slices.
Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g
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- In a large skillet over medium-low heat, melt the butter. Once it’s completely melted, add the almonds. Cook, stirring constantly with a heatproof spatula or wooden spoon, until the butter has browned and the almonds are beginning to brown, about 7 to 8 minutes. (Your patience will pay off, I promise!)
- Add the shallot and cook, while stirring constantly, for 1 minute. Stir in the lemon juice and 1 tablespoon water. While stirring, cook until the liquid thickens enough that your spatula leaves an open trail on the pan behind it, about 1 more minute.
- Use your spatula to scoop all the mixture into a bowl, and set it aside for now. Return the empty skillet to the stovetop, and add the green beans, ½ cup water and ½ teaspoon salt. Cover and cook over medium heat, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes.
- Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes.
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