Green beans with butter (Easter side dish) - photo 1
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Green beans with butter (Easter side dish)

Pikantne Additions Easter 25 min Easy 26 wyświetleń ~27.99 PLN - (0)
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Description

Delicate green beans with butter are a classic spring side dish, perfect for the Easter table. Juicy, bright green beans blanched and briefly sautéed in butter with a bit of oil and garlic retain their crispness, fresh color, and slightly nutty aroma. Served with lemon juice and chopped parsley, they provide a counterpoint to heavier meat dishes (roast pork, duck) and Easter eggs. The dish is quick, visually impressive, and embodies spring flavors — it's worth serving in a shallow white serving dish with a slice of lemon for decoration.

Ingredients Used

Ingredients (8)

Servings:
4
  • Green beans 600 g
  • Butter 50 g
  • Rapeseed oil 15 g
  • Garlic 2 ząbki (~10 g)
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek (~15 g)
💰 Szacowany koszt dania: ~27.99 PLN (7.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Wash the green beans under cold running water. Trim the ends of the pods: hold the pod in one hand and use the fingers of the other hand to slide along the end and snap off the tough ends. If the pods are very long, you can cut them in half. Weigh out 600 g of prepared green beans.

Ingredients: Green beans
Use a cutting board and a sharp knife or kitchen scissors. Do not remove too much: just a thin part at the end is enough. If you are using frozen green beans — skip peeling, go straight to blanching.

Blanching

2

In a large pot, bring 2 liters of water to a boil. Add 1 teaspoon of salt (about 3 g). When the water is boiling, add the green beans in batches and cook for 3–4 minutes — watch the color: the beans should become bright green and slightly tender, but still crisp (they should offer slight resistance when pierced with a knife).

Ingredients: Green beans, Salt
Use a large pot so the beans do not touch too tightly. The blanching time is key — overcooking will result in soft, dull beans. If you are using frozen beans, cook for 2–3 minutes from the moment of boiling.
3

Prepare a large bowl with ice-cold water (water + a few ice cubes). After 3–4 minutes, drain the beans in a colander and immediately transfer them to the ice water for 1–2 minutes — this will stop the cooking process and preserve the green color.

Ingredients: Green beans
Use a colander and a large bowl. Proper chilling prevents overcooking during frying. If you skip the ice shock, the beans will lose their bright color.

Draining

4

After 1–2 minutes, remove the green beans from the ice and drain very thoroughly. Spread them out on a kitchen or paper towel and gently dry them by pressing with another layer of towel — excess water causes oil to splatter during frying.

Ingredients: Green beans
Use a large kitchen towel or two layers of paper. Good drying is an important step to avoid losing texture and splattering fat while frying.

Frying and finishing

5

In a 26–28 cm diameter pan, heat rapeseed oil (15 g) over medium heat for 30 seconds. Add butter (50 g). When the butter melts and starts to gently foam (about 60–90 seconds), reduce the heat to medium-low and add chopped garlic (10 g). Sauté the garlic for 30 seconds until it becomes fragrant — do not let it brown, as it will become bitter.

Ingredients: Rapeseed oil, Butter, Garlic
Use a heavy-bottomed pan and a wooden spoon or silicone spatula. Control the heat — butter has a low smoke point, so add a bit of oil to stabilize the temperature. If the garlic starts to brown, quickly add the beans or remove the pan from the heat.
6

Add the drained beans to the pan and increase the heat to medium. Sauté for 1–2 minutes, stirring frequently, until the beans are evenly heated and coated in the buttery sauce. Add freshly ground pepper (1 g) and the zest and juice of half a lemon (about 50 g of juice along with the zest), and mix briefly. Taste and season with a little salt if needed.

Ingredients: Green beans, Black pepper, Lemon, Butter
Gently mix, using tongs or a spatula to avoid breaking the green beans. Check the taste — the lemon should balance the richness of the butter, not overpower it. If you like, set aside a few slices of lemon for decoration.

Finishing and serving

7

Remove the pan from the heat, sprinkle with finely chopped parsley (15 g) and gently mix. Transfer the beans to a flat serving platter, optionally drizzle with a bit more lemon juice. Serve immediately — best hot or slightly warm.

Ingredients: Parsley, Green beans, Lemon
Use tongs to arrange the green beans aesthetically on the platter. Additionally, you can add parsley for freshness and color. Avoid keeping them on the warm pan for too long — the beans will become soft.

Fun Fact

💡

Blanching is a technique that has been used for a long time to preserve the color and texture of vegetables — often used in French cuisine, but equally useful in Polish homes, especially with spring vegetables served on festive tables.

Best for

Wielkanoc Obiad rodzinny Przyjęcie wiosenne

Tips

🍽️ Serving

Serve on a flat, light-colored platter, garnished with parsley leaves and a slice of lemon. The beans pair wonderfully with roasted pork, roasted duck, stuffed eggs, and young potatoes with dill. To make the dish lighter, replace some of the butter with oil and add toasted almonds (optional).

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. For reheating, it's best to use a pan over low heat, add a little butter or water, and heat briefly — avoid the microwave, which can make the beans soft and lose their firmness.

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