Ginger Butter Sauteed Green Beans

Quick and easy sautéed green beans with butter and fresh ginger. Simple, fast, and fresh. Jump to the Ginger Butter Sautéed Green Beans Recipe

Ginger Butter Sauteed Green Beans

The trick to the best sautéed green beans is to quickly blanch them first. All this means is to plunge fresh green beans into boiling salted water, leave for 2 to 3 minutes, and then plunge into icy water to stop the cooking.

This step takes less than 5 minutes and makes the green beans bright green, sweet, seasoned, and can be done well in advance. After blanching, quickly cook them with melted butter and fresh sliced ginger.

Sauteed Green Beans with Ginger and Butter

If you don’t want to blanch the beans, try this updated recipe for sautéed green beans. In that recipe, we streamline the process so that blanching is no longer necessary.

More Veggie Recipes

Sauteed zucchini is a quick, easy, and healthy side. It’s delicious, too. Try our version with zucchini cooked in garlic and butter.

Try our spicy garlic ginger edamame recipe! It’s so quick to make and tastes amazing.

Our whole family loves these garlic butter sautéed green beans.

Recipe updated, originally posted November 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Ginger Butter Sauteed Green Beans

  • PREP
  • COOK
  • TOTAL

We blanch the beans before sauteing. This means to plunge fresh green beans into boiling salted water, leave for 1 to 2 minutes, and then plunge into icy water to stop the cooking. This makes them crisp and bright green. You can blanch the beans, cool, and drain them a day in advance. Just keep them covered in the refrigerator.

Makes 6 to 8 servings

You Will Need

1 ½ pounds green beans, stem ends trimmed

2 tablespoons butter

1 (2-inch-long) piece fresh ginger

Salt and fresh ground black pepper

Directions

  • Blanch Beans
  • Bring a medium pot of salted water to a boil. Plunge the beans into the water and cook until crisp-tender, 1 to 2 minutes. Drain and transfer to a bowl filled with ice and cold water to stop cooking. Drain well.

    • Saute Beans
    • Peel the ginger and cut in half crosswise. Thinly slice lengthwise and cut into very thin matchsticks.

      Melt the butter in a wide heavy skillet over moderately high heat until bubbling. Add the ginger and cook until it begins to brown, about 2 minutes. Toss in the beans and cook, stirring, until just tender, 2 to 3 minutes. Season with salt and pepper and serve immediately.

Adam and Joanne's Tips

  • You can blanch the green beans, cool and drain up to 1 day in advance. Keep them covered and chilled in the refrigerator.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/4 of the recipe / Calories 104 / Total Fat 6.1g / Saturated Fat 3.7g / Cholesterol 15.3g / Sodium 156.4mg / Carbohydrate 11.9g / Dietary Fiber 4.6g / Total Sugars 5.6g / Protein 3.2g
AUTHOR: Adam and Joanne Gallagher

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5 comments… Leave a Comment
  • Katherine Martinelli November 23, 2011, 9:07 am

    Love Mache! I had this eye on my recipe and am so glad you posted it 🙂 I’m making green beans for Thanksgiving but with walnuts and a dried cherry vinaigrette, but I’ll have to try these next time! So happy to have discovered your gorgeous blog. Happy Thanksgiving!

    Reply
    • Joanne November 23, 2011, 12:43 pm

      Awesome — the green beans are so good — a bit different, but in a good way 🙂

      Reply
  • Anna November 23, 2011, 4:20 am

    I like the unique combination! With all the fuzz and stress of preparing for Thanksgiving, we need to have our share of delicious veggies, and easy to prepare, a must! Thanks for the post! Happy Thanksgiving!

    Reply
  • Bev Weidner November 22, 2011, 9:51 am

    Those are some sexy beans!

    Happy T-giving, you guys!

    Reply
    • Joanne November 23, 2011, 12:43 pm

      You, too!!! Love ya!

      Reply

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