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Sandy D'amato's Sauteed Green Beans With Shallots and Nutmeg

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“Found this in the local paper as one of the best recipes of 2007. Wanted to save to try when I get shallots from my CSA this summer. Prep time is an estimate.”
4 side-dish servings

Ingredients Nutrition


  1. Remove stem ends from beans, put beans in a bowl and cover with water. Set aside until water comes to room temperature.
  2. Drain beans, then cook in a gallon of boiling salted water until done, 3 to 5 minutes depending on thickness. Beans are done when they still have a slight raw flavor but are crisp and bright green.
  3. As soon as beans are done, remove from pot and shock in ice water. Drain, and if desired, refrigerate until ready to use.
  4. To prepare: Place beans and remaining ingredients in a large saute pan and place over medium-high heat.
  5. Saute, stirring occasionally, until water is evaporated and butter coats beans and cooks shallots, about 2 minutes.
  6. Continue sauteing 1 to 2 minutes (possibly longer if beans are cold from the refrigerator) or until beans are heated through. Adjust seasoning to taste ans serve.

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