Can I use frozen green beans instead of fresh?

Yes, but thaw and pat them very dry first, and reduce cooking time slightly since they are already blanched.

My garlic burned before the beans were done. What went wrong?

Your heat may have been too high, or you left the garlic in the pan too long before adding the beans. Add garlic and beans within 30 seconds of each other.

Can I make this dish oil-free?

Yes, sauté the garlic and beans in a few tablespoons of vegetable broth or water, but you'll lose the browning; cook uncovered to evaporate liquid.

How should I store leftover sautéed green beans?

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a hot skillet to restore some texture.

Home / Recipes / american / Sautéed Green Beans

americanEasyveganvegetariangluten freedairy free

Sautéed Green Beans

RATING

4.4/5(118)

TASTE SCORE

8/10

Crisp-tender green beans tossed in a hot skillet with garlic and a hint of lemon. This quick side dish comes together in 15 minutes with just a handful of pantry staples.

PREP

COOK

10m

SERVES

1 CUP

74 cal

SERVINGS

INGREDIENTS

For 4 servings

500 ggreen beans · ends trimmed, washed1 tbspolive oil3 pcsgarlic · cloves, thinly sliced1 pinchsalt1 pinchblack pepper1 tsplemon juice · freshly squeezed

NUTRITION · PER SERVING

CALORIES · 1 CUP

Protein2g · 11%

Carbs10g · 54%

Fat4g · 49%

Fiber3g

Sugar3g

Saturated fat1g

Cholesterol0mg

Sodium44mg

Potassium272mg

Phosphorus55mg

How we calculate →

METHOD · 5 STEPS

prep
Trim and wash the green beans.
Snip off the stem ends of the green beans. Rinse under cold water and pat completely dry with a clean kitchen towel.
TIPDry beans sear better — any water on them will steam instead of sauté.
saute · ~4 min
Sauté the garlic.
1.Heat olive oil in a large skillet over medium heat until shimmering.
2.Add sliced garlic and cook until fragrant and just turning golden (30-45 seconds).
saute · ~10 min
Cook the green beans.
1.Add green beans to the skillet and toss to coat in the garlic oil.
2.Spread into an even layer and cook undisturbed for 2 minutes to get some char.
3.Toss and continue cooking 5-7 minutes more, stirring occasionally, until bright green and crisp-tender.
TIPDon't crowd the pan — use a wide skillet so beans sit in a single layer for the best browning.
mix · ~1 min
Season and finish.
1.Sprinkle with salt and black pepper, then toss well.
2.Turn off the heat and squeeze fresh lemon juice over the beans.
serve
Transfer to a serving bowl and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat green beans completely dry after washing to ensure they sear, not steam.
2
Use a wide skillet so beans sit in a single layer for even charring.
3
Don't move the beans for the first 2 minutes; let them blister for flavor.
4
Slice garlic thinly so it infuses the oil without burning before beans are done.
5
Taste a bean after 5 minutes of cooking to check for your preferred doneness.
6
Make ahead: blanch beans in salted boiling water for 2 minutes, then shock in ice water and refrigerate; sauté just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

asian inspired

Asian-inspired

Swap olive oil for sesame oil and replace lemon juice with a splash of soy sauce and rice vinegar. Add toasted sesame seeds at the end for a nutty, umami twist.

almond crunch