Sauteed Green Beans and Corn
Sauteed Green Beans and Corn make for an easy and delicious vegetable side dish. Blanch the veggies to bring out the vibrant color and amazing fresh taste.
Trim green beans by discarding ends and snapping beans in half. Cut corn away from cob.
Boil a large pot of salted water. Add green beans and corn and allow to boil for 2 minutes. Drain and then cool in large bowl of ice water. Drain and set aside.
In large skillet over medium high heat, melt butter. Add minced garlic and blanched green beans and corn. Stir once to combine, then allow to heat through and brown slightly. Stir again to evenly heat. When everything is hot and slightly browned, which shouldn't take more than 10 minutes, remove from heat and transfer to bowl. Toss in fresh herbs and parmesan. Add salt and pepper to taste.
- Do not skip the blanch step. If you cook raw green beans and saute them in butter without blanching them first, they will be chewy and overcooked. Blanching is a simple step that only takes minutes and will make the veggies bright and crisp, transforming them from raw to barely cooked so they can finish in the pan.
- If using frozen green beans and corn instead of fresh, follow the same directions to blanch them.
- Freshly grated parmesan from a block of cheese is always best, but a package of pre-shredded parmesan will work just fine. I highly recommend using fresh basil (or other fresh herbs) over dried.
- Be sure to use a large enough pan so that you can get a nice sear on the vegetables. Over crowding will cause them to steam instead of brown.
Calories: 242kcal | Carbohydrates: 31g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 220mg | Potassium: 609mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1908IU | Vitamin C: 32mg | Calcium: 195mg | Iron: 2mg