Let’s take some of the stress out of Thanksgiving with yet another quick + easy side dish, made with a handful of simple ingredients and under 15 minutes of cook time!
For Day 5 of Thanksgiving Week we’re making:
GREEN BEANS!!
But, not in casserole form.
Instead, we’re going to quickly blanch green beans and toss them in a skillet with a ginger, garlic, and miso infused butter, plus a little salt and pepper for maximum goodness in every bite.
The flavor profile is ever so slightly different than the usual thanksgiving fare, and yet the mellow sweetness of miso combined with the spicy fresh flavors of ginger and garlic somehow fits right in on the thanksgiving table, adding a much needed pop of fresh flavor and green color to an often otherwise beige meal.
Plus, did I mention they take under 15 minutes to make and require absolutely none of your precious oven space on thanksgiving day?
They do. And all but 6 minutes of that time is just waiting for water to boil, so go grab yourself some green beans and lets do this thing!
Check back in tomorrow for the very last brand new recipe for Thanksgiving Week, as well as the Thanksgiving Recipe Roundup on Monday, full of all of my favorite thanksgiving starters, sides, mains, drinks, and desserts!
As always, if you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and tag me on Instagram so I can see all your Thanksgiving recipes in action!
Sautéed Ginger Garlic Miso Green Beans
Time: 15 minutes
Serves 3-4 as an everyday side; 6-8 as a Thanksgiving side
Ingredients:
- 1 lb trimmed green beans
- 2 Tablespoons salted butter
- 1 Tablespoon white or yellow miso (I love this chickpea miso)
- 1 inch knob fresh ginger
- 1 large garlic clove
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions:
- Fill a large pot with about six inches of water, and bring to a boil. Once boiling, add green beans and cook for 5 minutes.
- While green beans cook, melt the butter over medium-low heat in a large skillet. Use a microplane to grate the ginger and garlic directly into the butter. Add miso and stir/mash it into the butter mixture.
- Once beans finish cooking, drain and immediately place in the butter. Turn heat up to medium, add salt and pepper and toss well to combine. Let cook for 1 minute, then transfer to a platter and serve immediately.
MAKE IT VEGAN: use vegan butter (such as Miyoko’s) or olive oil in place of the salted butter. Taste and add an extra pinch of salt, if needed, to compensate for the lack of salt from the butter.
MAKE IT AHEAD: the green beans can be cooked and cooled in ice water before draining and storing in the fridge up to 3 days ahead of thanksgiving. When ready to serve, make the miso butter, add green beans to the pan, and cook an extra minute or so, to fully warm the beans through.