I like to shake up my sides every year at Thanksgiving, but these Sautéed Green Beans from Martha Stewart wind up in the mix time and time again.
The shallots, tarragon, and white wine add dimension to the fresh green beans while allowing their natural sweetness to shine through.
Sautéed green beans are the perfect accompaniment to an otherwise heavy meal and are always a hit at our home.
Pair with this Roasted Turkey Breast with Bacon and Herbs and other favorites from the Thanksgiving Collection.
Let’s get started on these Sautéed Green Beans with Tarragon:
Sautéed Green Beans With Tarragon
This easy Thanksgiving side dish is the perfect healthy addition to your holiday table. An easy green beans recipe that's actually good for you! Say goodbye to green bean casserole and hello to sautéed green beans! So quick to cook up while the other dishes are finishing and the perfect fresh addition to an otherwise heavy plate.
Ingredients
- 3 Tbsp Salted Butter
- 1 Large Shallot, finely chopped (about 1/2 cup)
- 2 lbs Green Beans, trimmed
- 1/2 Cup Dry White Wine
- 2 Tbsp Coarsely chopped Fresh Tarragon (Plus sprigs for garnish)
- Coarse Salt and Freshly Ground Pepper
Instructions
- Melt butter in a large, high-sided skillet over medium heat. Add shallot and cook, stirring constantly, until soft and translucent, about 2-3 minutes.
- Add the beans and gently toss to coat with butter and shallot mixture. Cook stirring occasionally, for 2 minutes.
- Add wine and raise heat to medium-high; cook, stirring often, for 12 minutes. Reduce heat to medium and cook until beans are tender, about 3-5 minutes more. Stir in tarragon and season with salt and pepper. Garnish with tarragon sprigs.
Recipe by Martha Stewart, Photo Credit: MARIA ROBLEDO