TK TK TKThis is one of those deceptively simple side dishes that I make on repeat. These garlic butter green beans let the vegetable do most of the talking, with just enough richness and brightness to make them feel finished. Blanching the beans first locks in that vibrant green color while keeping a bit of snap, so they never turn limp or dull.
The “sauce” is intentionally minimal but deeply satisfying: lots of gently cooked garlic, plenty of butter, fresh dill, and a squeeze of lemon to bring everything into balance. It’s the kind of side dish that plays well with just about anything, roast chicken, fish, a holiday table, and it’s endlessly adaptable. Swap the herb, change the acid, or keep it exactly as written. Either way, it’s a reliable go-to.
Garlic Butter Green Beans with Dill and Lemon
Ingredients
- 1½ lb French green beans trimmed
- 3 tablespoons unsalted butter divided
- 4 garlic cloves thinly sliced
- ⅓ cup fresh dill chopped
- Juice of ½ lemon
- Kosher salt and black pepper to taste
Instructions
- Bring a high-sided sauté pan or pot of salted water to a boil.
- Add the green beans and cook for 3 minutes, until bright green and just tender. Drain and set aside.
- Empty and dry the pan, then return it to medium-low heat.
- Add 2 tablespoons of the butter and the sliced garlic. Cook gently for about 8 minutes, until the garlic is soft, translucent, and lightly golden.
- Add the green beans back to the pan along with the remaining tablespoon of butter, lemon juice, and dill. Toss to coat evenly.
- Season with kosher salt and black pepper to taste. Serve warm, with extra lemon if desired.
Leave a Reply