Blistered Lemon Garlic Green Beans with Toasted Pine Nuts
Crisp-tender green beans are blistered in a hot pan and tossed with golden sautéed shallots, garlic, lemon juice, and toasted pine nuts for an extraordinary side dish.
- Prep Time: 15 minutes
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
- Category: Vegetable side
- Method: Stovetop
- Cuisine: French
Ingredients
Units
Scale
- 1 lb. French green beans – whole, ends trimmed
- 1 large shallot – minced
- 4 cloves garlic – minced
- 2 tablespoons olive oil – for blistering the beans
- 2 tablespoons unsalted butter – for sautéing shallot and garlic
- 1/4 teaspoon crushed red pepper flakes
- Juice of 1/2 lemon
- 2–3 tablespoons toasted pine nuts – optional, for garnish
- Kosher salt and freshly ground black pepper – to taste
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and blanch for 3 minutes.
- Immediately transfer the beans to an ice water bath to stop the cooking. Once cooled, drain and lay them in a single layer on a paper towel–lined sheet pan to dry.
- In a small skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the shallot and cook for 1–2 minutes, then stir in the garlic and sauté just until fragrant, about 30 seconds. Remove from heat and set aside.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat until hot but not smoking. Add the green beans in a single layer and let them sear, undisturbed, for 1–2 minutes. Toss and continue cooking until lightly blistered in spots.
- Reduce heat to medium. Add the reserved shallot and garlic mixture to the pan along with the red pepper flakes, salt, and pepper. Toss to combine.
- Add the lemon juice and stir just until everything is evenly coated and glossy.
- Transfer to a serving platter and sprinkle with toasted pine nuts, if using. Serve immediately.