Saltgrass Green Beans Recipe
This Saltgrass green beans Recipe combines garlic, butter, sautéed onions, and paprika for a savory, crisp-tender side dish that elevates any meal.
Equipment
- Large skillet or sauté pan
- Wooden spoon
- Cutting board
- Sharp knife
- Small bowl
- Colander
- Tongs (helps a ton)
Ingredients
- 1 pound fresh green beans trimmed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 4 cloves garlic finely minced
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¾ teaspoon salt or to taste
- ¼ teaspoon onion powder
- 1 tablespoon soy sauce or Worcestershire optional but very helpful
- A squeeze of lemon optional but brightens the whole dish
Instructions
Blanch the Green Beans
- Bring a pot of salted water to a boil. Drop in the green beans and let them cook for about 3–4 minutes until they turn bright green.
- Drain them and quickly rinse with cold water. This stops the cooking and keeps them crisp-tender.
Sauté the Onions
- Heat your skillet over medium.
Add olive oil + butter.
- When melted, toss in the sliced onions and sauté until soft and slightly golden.
Add the Garlic
- Stir in the minced garlic and cook for just 30 seconds. Don’t brown it — burned garlic = sadness.
Add Green Beans & Seasoning
- Add the blanched green beans to the skillet.
- Season with smoked paprika, black pepper, salt, and onion powder.
Add the Magic (Optional but recommended)
- Stir in soy sauce or Worcestershire.
- This gives the Saltgrass depth — that steakhouse “oomph,” you know?
Toss Until Coated
- Use tongs to gently toss the beans until they’re shiny, buttery, and evenly coated with seasoning.
Taste & Finish
- Give them a taste. Adjust salt.
- Finish with a squeeze of lemon if you like brightness.
- Serve warm and let the applause begin.