Best Green Beans Tossed In Browned Butter Recipes

BROWN BUTTER GREEN BEANS

Brown Butter Green Beans image

Provided by Sandra Lee

Time 1h10m

Yield 12 servings

Number Of Ingredients 7

Ingredients

1 head garlic
1 tablespoon olive oil
1 stick unsalted butter
2 shallots, thinly sliced
2 pounds green beans, cleaned and blanched
1/2 cup sliced almonds, toasted
Salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F
Cut off the top of the garlic head and discard. Put the garlic on a square of aluminum foil and drizzle with the olive oil. Wrap the foil around the garlic, put in the oven and roast for 50 minutes. Remove from the oven and set aside to cool to room temperature. Once cooled, remove the garlic from the foil and squeeze the garlic head, cut side down, over a small bowl until all of the roasted garlic cloves pop out. Mash the pulp with a fork and set aside.
In a large skillet over medium-high heat melt the butter and cook until it begins to foam, turn light brown and acquire a nutty aroma. Turn the heat to low, add the shallots, and cook for 2 minutes. Add the green beans, roasted garlic, and almonds, and season with salt and pepper, to taste. Transfer the beans to a serving bowl and serve immediately.

GREEN BEANS WITH BROWNED BUTTER

Green Beans with Browned Butter image

Classic green beans get a special touch with browned butter, pecans and lemon peel.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 6

Number Of Ingredients 4

Ingredients

3/4 lb fresh green beans, cut in half
2 tablespoons butter (do not use margarine or vegetable oil spreads)
2 tablespoons chopped pecans
1 teaspoon grated lemon peel

Steps:

In 2-quart saucepan, place beans in 1 inch of water. Heat to boiling. Boil uncovered 6 to 8 minutes or until crisp-tender (they shouldn't be "squeaky" when you bite into one); drain. Keep warm.
Meanwhile, in 1-quart saucepan, melt butter over low heat. Be careful not to let butter burn or it will taste bitter. Stir in pecans. Heat, stirring constantly, until butter is golden brown. (If bottom of saucepan is dark, it may be difficult to see the difference between brown butter and burnt butter. Try spooning a little of the butter onto a white plate to see the color more clearly.) Immediately remove from heat. Pour butter mixture over beans; toss to coat. Sprinkle with lemon peel.

Nutrition Facts : Calories 70, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 1 g, TransFat 0 g

BROWN BUTTER-GLAZED GREEN BEANS

Brown Butter-Glazed Green Beans image

Cooking butter until lightly browned is a simple way to add rich nutty flavor to an otherwise straightforward dish. In this recipe, I added fresh oregano and red pepper flakes to the butter as it browns, to infuse the fresh herb and a bit of heat into the butter.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

Kosher salt
1 1/2 pounds thin green beans or haricots verts, trimmed
4 tablespoons unsalted butter
1 sprig oregano, plus 1 1/2 teaspoons finely chopped oregano leaves
1/4 teaspoon red pepper flakes, plus more for topping
Flaky salt, for topping

Steps:

Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes; drain and transfer to a bowl of ice water. Let cool, then drain.
Melt the butter in a large pot over medium heat. Add the oregano sprig and red pepper flakes. Cook, swirling the pot, until the butter is browned, 5 to 7 minutes. Add the green beans and 3/4 teaspoon kosher salt. Continue to cook, tossing, until the green beans are glazed, 2 to 3 minutes. Discard the oregano sprig, then add the oregano leaves to the pot and toss. Top with flaky salt and more red pepper flakes.