Garlic Sautéed Green Beans
Garlic sautéed green beans are the crisp-tender USA skillet side that beats the casserole on busy nights—blanch or steam briefly, then sear with garlic and butter. Ready in about 15 minutes next to any weeknight main.
🛒Ingredients
- 1 1/2 pounds fresh green beans, trimmed
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, thinly sliced or minced
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1 teaspoon lemon juice or soy sauce optional finish
- Toasted almonds optional
🔧Kitchen Tools Needed
- Large skillet
- Pot for blanching
- Colander
- Tongs
📝Instructions
- 1
Bring a pot of salted water to a boil. Blanch green beans 3–4 minutes until bright green and crisp-tender. Drain and pat dry (or steam 4–5 minutes).
- 2
Heat oil and butter in a large skillet over medium-high. Add green beans; sauté 3–4 minutes until lightly blistered in spots.
- 3
Add garlic, salt, pepper, and red pepper flakes; cook 30–60 seconds until fragrant (do not burn garlic).
- 4
Finish with lemon juice or a splash of soy sauce; toss with almonds if using. Serve hot.
- 5
Refrigerate within 2 hours up to 3 days; reheat in a skillet until steaming.
🥗Nutrition Information
⚡Calories per serving: 130
🏷️Recipe Tags
❓Frequently Asked Questions
Skip blanching?
You can sauté longer from raw with a splash of water and a lid, then uncover to blister.
Frozen green beans?
Thaw and pat dry; sauté until hot and lightly browned—no need to blanch.
Bacon version?
Cook chopped bacon first; sauté beans in the drippings with garlic.
Holiday upgrade?
Add toasted almonds and lemon zest.
Make ahead?
Blanch and chill; finish the garlic sauté just before serving.
