Sauteed Green Beans
Sauteed green beans are a quick and versatile side dish. Browse our recipes for easy sauteed green bean sides whether topped with almonds, mixed with mushrooms, or added to a Chinese dish.See Popular Sauteed Green Beans Recipes
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Green vegetables, crunchy walnuts, fresh herbs and a touch of butter combine for one flavorful spring side dish.
This is a modern rendition of the green bean and mushroom casserole with fried onion rings that was a staple of my childhood. I've replaced the onion rings with toasted breadcrumbs.
Fresh basil lends a fragrant scent to fresh-from-the garden green beans and cherry tomatoes.
Sauteed green beans lend themselves to layers of flavor. Boiling the beans before you saute them gives them a bright color and crisp texture.
Planning to serve green beans for dinner tonight...again? Instead of steaming or boiling them, try a new and easy method for how to cook green beans: roasting. The beans come out tender but with just the right amount of crispness, and they're filled with flavor, thanks to the caramelizing that occurs with roasting. You can toss in herbs and spices, but the beans are just as delicious left plain.
Steaming is one of the healthiest methods of cooking vegetables, and learning how to steam green beans will provide a side dish that can be paired with almost any meal.
If your mind immediately goes to boiling or steaming when you think of how to cook green beans, you're missing out on a terrific option for showcasing their natural flavors: roasting. As with other vegetables, roasting brings out the flavor of your green beans without reducing them to mush. The end result is slightly firm on the outside and tender on the inside. Roasted green beans even make for a fun finger food substitute for French fries, making them a popular way to entice kids to eat more veggies. You may even want to offer ranch or other dressing for dipping.
Crepes aren't just for dessert--they make a quick and savory weeknight dinner. Here they're filled with ricotta cheese, green beans, zucchini and corn and topped with a chive-cream sauce. Don't skip the step of placing a piece of parchment or wax paper under each crepe as you fill it--without it, the crepes are tricky to roll. Serve with: A tossed salad.