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Steamed Green Beans Recipe

Green beans
Apples & Onions

Green beans

A simple side dish for a weeknight meal of meatloaf or lemon chicken, served atop a green salad, or as an essential component of a Deconstructed Salmon Niçoise Salad. — Allison Beck


  • About 2 quarts water 
  • 1 ½ pounds green beans or haricot verts, stems removed
  • Sea salt, to taste
  • 1 tablespoon olive oil
  • Fresh dill, for garnish


In a large pot over high heat, bring the water to a boil. As the water warms, prepare an ice bath by adding ice cubes to a large mixing bowl then filling halfway with water. 

Add salt to the boiling water so it tastes salty, like the sea, then add the beans. Blanch the beans until they turn bright green, about 1-2 minutes, then remove them with a slotted spoon and place in the ice bath. When the beans have cooled, drain and set to air dry on a lined sheet tray. (Alternatively, you can place a steamer basket above the boiling water and steam until the beans have reached your desired level of doneness).

Just before serving, toss with the olive oil and season to taste with sea salt. Pile in a serving bowl or platter and top with with fresh chopped dill.