Green Beans with Browned Butter, Hazelnuts, and Sage
Refuse to settle for limp, washed-out green beans. With our one-pot method and varied flavors, they can be the surprise star of the meal.
Why This Recipe Works
Tender, lightly browned, sautéed green beans can be difficult to produce. Either the beans are army green and limp or they have the crisp, bright look and texture of crudités. We took a three-step approach: first, we browned the beans in a mixture of butter and shallots to season them and encourage coloring; next, we steamed them in a small amount of water, covered, to ensure they were tender; and, finally, we removed the cover to allow any excess moisture to evaporate.
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