Green Bean Sauté

Green Bean Sauté

I am a big fan of crunchy vegetables. After picking up a couple pounds of organic green beans from the farmers’ market I decided to make my Green Bean Sauté. Some people like to blanch their vegetables before throwing them in the sauté pan, but I prefer the extra crunch. 



3 Pounds Trimmed & Stringless Green Beans

2 Tablespoons Olive Oil

5 Sliced Garlic Cloves

1 Large Sliced Shallot

1/8 Teaspoon Kosher Salt

1/8 Teaspoon Freshly Ground Pepper


In a large sauté pan heat the olive oil over a medium heat.  Add the garlic and shallots.  Cook for 1 minute.  Make sure that the garlic and shallots don’t burn.  Add the green beans, salt & pepper and cook for 10 minutes.  Stir occasionally.  Remove from the heat and place in a serving bowl.  Serves 4



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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