Green Beans with Garlic Olive Butter
Prep time
Cook time
Total time
Don't let the high salt in the ingredients intimidate you. It's just for the boiling water, and most of the sodium doesn't carry over to the dish.
Recipe type: Side
Cuisine: American
Serves: 8 servings
  • ¼ cup dairy-free buttery spread / plant butter
  • 20 black olives, chopped
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 4 quarts + ¼ cup water, divided
  • 1 tablespoon salt, plus additional, to taste
  • 2 pounds green beans, trimmed
  • Freshly ground black pepper, to taste
  1. In a food processor, pulse the buttery spread, olives, shallots, and garlic.
  2. Set out a bowl of ice water.
  3. In large saucepan or stockpot, bring the 4 quarts water and 1 tablespoon salt to a boil.
  4. Add the green beans and boil until tender-crisp, but still bright green, about 3 to 5 minutes. Work in batches, if necessary. Drain the green beans or remove them from the water and immediately plunge into bowl of ice water to stop the cooking process.
  5. In a large skillet, add the remaining ¼ cup water over medium heat. Add the blanched green beans and toss until just heated through.
  6. Toss the beans with the olive butter to coat. Season, to taste, with salt and pepper. Transfer to serving platter.
Recipe by Go Dairy Free at