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Ina Garten Green Beans with Dill

Ina Garten Green Beans with Dill - recipe card
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Tender-crisp green beans tossed in a warm browned butter sauce with fresh dill, shallots, and a bright splash of lemon. The dill brings a clean, grassy note that balances the rich, nutty butter, making this an elegant yet simple side dish for any occasion.

Ingredients

Scale
  • 1 lb fresh green beans, ends trimmed
  • 2 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 1/4 cup shallot, finely minced (about 1 medium shallot)
  • 2 cloves garlic, minced
  • 2 tbsp fresh dill, finely chopped, plus more for garnish
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest, finely grated
  • 1/2 tsp kosher salt, plus more for blanching water
  • 1/4 tsp freshly ground black pepper

Instructions

  1. Bring a large pot of water to a rolling boil over high heat. Add enough kosher salt so the water tastes lightly salty, about 2 teaspoons per quart. Prepare a large bowl of ice water and set it next to the stove.
  2. Add the trimmed green beans to the boiling water and cook until just tender-crisp, about 3 to 4 minutes. The beans should turn bright green and still have a slight snap when bent.
  3. Immediately drain the green beans in a colander, then plunge them into the ice water to stop the cooking. Let them sit in the ice bath for 2 minutes, then drain well and pat completely dry with a clean kitchen towel.
  4. Heat the unsalted butter and olive oil in a large 12-inch skillet over medium heat. Swirl the pan gently as the butter melts; watch for the milk solids to turn golden brown and the butter to smell nutty and toasty, about 2 to 3 minutes.
  5. Add the minced shallot to the browned butter and sauté, stirring frequently with a wooden spoon, until the shallot softens and turns translucent, about 2 minutes. The shallot should sizzle gently, not brown aggressively.
  6. Add the minced garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Be careful not to burn the garlic — if it begins to color, reduce the heat to medium-low immediately.
  7. Add the blanched green beans to the skillet and toss to coat them fully in the browned butter mixture. Cook over medium heat for 2 to 3 minutes, stirring occasionally, until the beans are heated through and glistening.
  8. Remove the skillet from the heat. Sprinkle the chopped fresh dill, lemon zest, kosher salt, and black pepper over the beans, then add the lemon juice. Toss everything together until the dill is evenly distributed and the beans are glossy.
  9. Taste a green bean and adjust seasoning with additional salt, pepper, or lemon juice as needed. Transfer to a warm serving platter, making sure to scrape all the buttery sauce from the skillet over the top.
  10. Garnish with a final scattering of fresh dill and serve immediately while hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with 1 teaspoon of butter or olive oil until warmed through, about 3 minutes. Avoid microwaving, which makes the beans mushy. Not recommended for freezing — the beans lose their texture upon thawing. To make ahead, blanch and ice-bath the beans up to 1 day in advance, then finish the butter sauce and toss just before serving.

Nutrition

Keywords: green beans with dill, ina garten green beans, fresh dill green beans, stovetop green beans, butter dill green beans, easy vegetable side dish, lemon dill beans, holiday side dish, quick green bean recipe, tender crisp green beans

Find it online: https://inagartencooks.com/ina-garten-green-beans-with-dill/