Martha Stewart 10 Minute Green Beans Recipe

This crisp-tender Martha Stewart 10 Minute Green Beans Recipe is made with fresh green beans, sliced garlic, and butter, ready in just 10 minutes. The hero moment arrives when the bright green, blanched beans hit the hot, foaming garlic butter, sizzling as they become glossy and fragrant. I love this method because it guarantees perfectly cooked beans that never turn drab or mushy.

Why This Classic Works

I used to throw raw green beans directly into a roasting pan, but they often ended up shriveled and tough. Making this Martha Stewart version taught me that the two-step method—a quick blanch followed by a sauté—is the only way to get that restaurant-quality snap. The boiling water locks in the vibrant chlorophyll immediately, while the secondary sauté adds the flavor.

The real surprise here is how much difference slicing the garlic makes versus mincing it. Thin slivers of garlic toasted in butter provide a mellow, nutty sweetness that coats the beans without burning as quickly as minced garlic would. It’s a small detail that elevates a simple side dish into something elegant.

Martha Stewart 10 Minute Green Beans Recipe Ingredients

• Green Beans: 1 pound, trimmed (fresh is best, not frozen).
• Unsalted Butter: 2 tablespoons (gives a cleaner flavor than oil, but olive oil works too).
• Garlic: 2 cloves, peeled and thinly sliced.
• Kosher Salt: 1/2 teaspoon, plus more for the blanching water.
• Black Pepper: 1/4 teaspoon, freshly ground.
• Lemon (Optional): 1 teaspoon zest or a squeeze of juice for finishing.

How To Make Martha Stewart 10 Minute Green Beans Recipe

1. Blanch the Beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3 to 4 minutes until they are bright green and crisp-tender. While they cook, prepare a bowl of ice water.
2. Shock the Beans: Immediately drain the beans and plunge them into the ice water bath to stop the cooking process and lock in the color. Drain again and pat them dry with a paper towel.
3. Sauté the Garlic: In a large skillet, melt the butter over medium heat. Add the sliced garlic and cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and just starting to turn golden (do not let it brown too much).
4. Toss and Serve: Add the dried green beans to the skillet. Toss well to coat them in the garlic butter and heat them through, about 2 minutes. Season with salt and pepper, and serve immediately.

Recipe Tips

• Dry thoroughly: After shocking the beans in ice water, make sure you pat them very dry before adding them to the butter. Wet beans will steam instead of sauté, preventing that delicious buttery coating from sticking.
• Watch the garlic: Sliced garlic can turn from golden to burnt in seconds. Keep the heat at medium or medium-low and have your beans ready to toss in the moment the garlic smells fragrant.
• Don’t overcook the boil: The beans will cook a little more in the skillet. Pull them from the boiling water when they still have a slight crunch—usually around the 3-minute mark for thin French beans (haricots verts) or 4 minutes for standard beans.

What To Serve With Green Beans

These buttery beans are the perfect side for a classic roast chicken or a pan-seared steak. The bright, garlicky flavor also pairs beautifully with rich seafood dishes like salmon en croûte or simple grilled white fish. For a vegetarian meal, serve them alongside a creamy mushroom risotto to cut through the richness.

How To Store

Leftover green beans can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them quickly in a hot skillet with a splash of water or a little extra butter to revive the texture. Freezing is not recommended for this finished dish as the texture will become soft upon thawing.

FAQs

• Can I use frozen green beans? Yes, but thaw them completely and pat them dry first. Skip the blanching step and go straight to sautéing, though the texture won’t be as crisp as fresh beans.
• Why are my green beans turning olive green? This happens when beans are overcooked or exposed to acid (like lemon juice) for too long. To keep them bright, shock them in ice water and only add lemon juice right before serving.
• Can I make this ahead of time? You can blanch and shock the beans up to a day in advance. Store them in the fridge, then sauté them with the garlic butter just before you are ready to eat.

Nutrition

• Calories: 85
• Total Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 300mg
• Total Carbohydrate: 8g
• Protein: 2g

Try More Recipes:

• Martha Stewart Cornbread Recipe
• Martha Stewart Green Beans Recipe
• Martha Stewart Dinner Rolls Recipe