No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spicy Sauteed Green Beans

These bright-green beans help create a classic backdrop to the Thanksgiving bird, whether you're serving roasted turkey breast for a few or a whole turkey for many.

  • Servings: 10
Spicy Sauteed Green Beans

Source: Martha Stewart Living, November 2008


  • Coarse salt and freshly ground pepper
  • 2 pounds green beans, ends trimmed
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup finely chopped shallot (2 medium shallots)
  • 1/4 teaspoon red-pepper flakes


  1. Prepare an ice-water bath. Bring a large pot of salted water to a boil. Working in batches, add green beans, and cook until bright green and tender, about 3 minutes. Using a slotted spoon, transfer green beans to ice-water bath until well chilled, then drain and pat dry. (Blanched green beans will keep, covered and refrigerated, for up to 1 day.)

  2. Heat oil in a large skillet over medium-high heat. Add shallots and red-pepper flakes, and cook until shallots are tender, 2 to 3 minutes. Add green beans, tossing to coat, and cook until heated through. Season with salt and pepper, and serve immediately.

Reviews (0)

Related Topics