Browned butter. Dijon mustard. Fresh green beans. All comes together quickly and perfectly.
When it comes to green beans, I have a take it or leave it relationship with them. If they’re there, I’ll eat them, but I don’t often go looking for a new recipe for them.
Unless it’s this version that we first made three years ago. Which is amazing and delicious and OMG-worthy.
But then, a few weeks ago, I spotted a version of green beans billed as “the best ever.”
And, well, you know I had to make them.
Quality control and all in terms of the usage of the phrase “the best ever.”
A simple recipe using ordinary ingredients.
That just manages to come together to make … pretty awesome green beans.
I can’t say “the best ever,” because, so far, I feel like it’s hard to top the Not Your Mama’s Green Bean Casserole linked above.
That might never happen.
But this recipe? A strong, solid second place contender.
Delicious and quick to make, it elevates green beans to something you actually want on your plate. I, for a brief moment, thought they might be even amazing enough to pass muster with the kids.
But I was wrong. They tried and didn’t like them.
But don’t let that stop you. I know you know better.
And soon enough, they will too.
Hungry for more green bean recipes?
These Green Beans with Crumbled Feta Cheese is another go-to recipe, super simple and full-on flavor.
Brown Butter Dijon Green Beans
Recipe courtesy of Total Noms
- 2 tbsp butter
- 1 lb green beans, trimmed of their ends
- kosher salt
- 2 cloves garlic, minced
- 2 tsp dijon mustard
- zest of one lemon + 1 tsp juice, for garnish (optional)
- In a skillet over medium-high heat, add the butter and allow to melt. Once the bubbling subsides and brown bits appear in the butter, add the green beans right away and a sprinkling of kosher salt. Toss to coat the beans in the butter and allow to cook for 3 minutes, until the beans are bright green and starting to show signs of browning.
- Add the garlic to the skillet with the beans and allow to cook for a minute, stirring every so often. Add the dijon mustard and toss again to coat everything.
- Remove to a serving dish and garnish with lemon zest and a squeeze of fresh lemon juice.