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Garlicky Sauteed Green Beans are a simple side dish with lots of garlic, extra virgin olive oil, a little lemon juice and lots of flavor and texture! Tender but still firm, they’re easy to prepare in advance and finish in minutes–perfect for Thanksgiving, Christmas, Sunday dinner or any busy weeknight!
Keep In Mind Before You Start . . .
- Don’t overcook the green beans! Blanch them just until tender but still firm, then immediately transfer them to an ice bath to stop the cooking.
- Drain them well. Excess water will dilute the garlicky olive oil and cause splattering in the skillet.
- Watch the garlic. Cook it gently until softened and just lightly golden. Burnt garlic will make the whole dish bitter.
- Get ahead for the holidays! Blanch, chill and drain the beans up to two days in advance. Then sauté them with garlic just before serving.
An Easy Italian-American Green Bean Side Dish
Sometimes the simplest vegetable dishes are the best, and these Garlicky Sautéed Green Beans are a perfect example!
This is one of those dependable recipes that works just as well for a weeknight dinner as it does for a big Sunday meal or holiday gathering. And, since green beans are always a favorite on the holiday table, I especially love that most of the prep can be done ahead of time.
The technique is simple: briefly blanch fresh green beans in salted water, chill them in an ice bath, then sauté them in olive oil with plenty of garlic and a pinch of crushed red pepper.
I finish mine with a little fresh lemon juice for brightness–along with all that garlic, it’s my Italian-American influence coming through!
And, like my sautéed broccoli rabe recipe, this is really more of a technique than a rigid recipe. Adjust the garlic, olive oil and seasonings to your taste. Once you have the basic method down, you can make it your own.
For a few other Italian-inspired green bean recipes, check out my Italian Green Beans and Potatoes, String Bean Salad with Tomatoes and Pesto and Green Beans in Tomato Sauce.
Ingredient Notes
- Fresh Green Beans: Look for firm, fresh beans that snap easily when bent. Trim the stem ends before cooking. Thinner beans will generally cook faster than thicker ones.
- Extra Virgin Olive Oil: The olive oil carries the garlic flavor and coats the beans. Use a good-quality oil, since there are so few ingredients.
- Garlic: I use a generous ¼ cup of chopped or thinly sliced garlic for 1 pound of green beans. Adjust the amount to your preference.
- Crushed Red Pepper: Optional, but a little heat is delicious with the garlic and olive oil.
- Salt and Black Pepper: Salt the blanching water generously, then season the finished dish to taste. I like using flaky sea salt at the end.
- Fresh Lemon Juice: Optional, but highly recommended! It adds brightness and acidity that balance the richness of the garlicky oil. You can also serve the beans with lemon wedges.
How to Make Sautéed Green Beans
- Prepare the beans and ice bath. Trim the green beans and bring a large pot of water to a boil. Prepare a bowl of ice water and set aside.
- Blanch the green beans. Salt the boiling water and add the beans. Cook for a few minutes, until tender but still firm. Test a bean with tongs to check for doneness.
- Shock and drain. Immediately transfer the beans to the ice bath. Once chilled, drain thoroughly. The beans can be refrigerated for up to two days at this point.
- Sauté the garlic. Heat the olive oil, garlic and crushed red pepper (if using) in a large skillet over medium-low heat for 2–3 minutes, until the garlic is softened and lightly golden. Don’t let it burn!
- Add the green beans. Toss the drained beans in the garlicky oil and sauté for 2–3 minutes, until heated through.
- Season and serve. Add fresh lemon juice, if using, and season with salt and black pepper to taste. Serve warm or at room temperature. Buon Appetito!
Recipe Variations
One of the best things about this recipe is how easily you can change it up!
- Anchovies: Add 2–3 anchovy fillets to the skillet along with the garlic. Let them dissolve into the warm oil for an extra layer of savory flavor.
- Roasted Garlic: Substitute some roasted garlic or garlic confit for the fresh garlic for a sweeter, nuttier flavor.
- Garlic Oil: Use garlic-infused olive oil for even more garlic flavor.
- Pancetta: Crisp some diced pancetta in the skillet first, then remove it and proceed with the recipe, adjusting the olive oil as needed. Fold the pancetta back in at the end.
- Garlic Butter: For a richer finish, toss the sautéed green beans with a few dollops of homemade garlic butter.
- Fresh Herbs: Add chopped fresh basil, flat-leaf parsley or thyme just before serving.
Make Ahead, Leftovers & Freezing
- Make Ahead: These green beans are ideal for holiday meal prep! Blanch, shock and drain them thoroughly up to two days in advance. Refrigerate in an airtight container, then sauté with the garlic and olive oil just before serving.
- Leftovers: Store cooked green beans in an airtight container in the refrigerator for up to three days. I prefer serving them warm or at room temperature, although they can also be enjoyed chilled.
- Turn Them Into a Salad: Leftover garlicky green beans are delicious served at room temperature with a little additional olive oil and vinegar or lemon juice. Add some fresh herbs or chopped tomatoes, if you’d like!
Frequently Asked Questions
Not necessarily, but I prefer it for this recipe. Blanching cooks the beans evenly, and the ice bath stops the cooking so they don’t become too soft. It also allows you to prepare them ahead of time and finish them quickly in the skillet.
You can blanch, chill and thoroughly drain the green beans up to two days ahead. Keep them refrigerated in an airtight container, then sauté them with the garlic and olive oil shortly before serving.
Absolutely! I enjoy these green beans warm or at room temperature, making them especially convenient when you’re preparing several dishes for a holiday meal. If serving at room temperature, don’t leave them unrefrigerated for more than two hours.
Yes, but fresh green beans are definitely my preference for this recipe because they have a firmer texture. Frozen green beans are already blanched before freezing, so there’s no need to blanch them again. Simply thaw and drain them thoroughly, then sauté in the garlicky olive oil until heated through.
Keep in mind that frozen green beans will generally be softer than fresh and won’t have quite the same crisp-tender texture.
These Garlicky Sautéed Green Beans are proof that a few good ingredients and a simple technique can make a delicious side dish. Keep them in mind for your next holiday dinner—or whenever you need an easy vegetable that everyone will enjoy!
Mangia bene!
More Italian Vegetable Recipes
- Smashed Cauliflower with Toasted Breadcrumbs
- Zucchini A Scapece with Mint and Vinegar
- Baked Tomatoes Provençal
- Sicilian-Style Sautéed Escarole
- Fried Peppers
Garlicky Sauteed Green Beans
Video
Equipment
- Mesh Strainer or Colander
Ingredients
- 1 pound fresh green beans (string beans), stem ends trimmed
- 1 heaping Tbsp salt, for blanching water
- About 3 Tbsp olive oil
- ¼ cup thinly sliced or chopped garlic
- Pinch crushed red pepper flakes, (optional)
- Freshly ground black pepper, to taste
- Flaky sea salt, to taste
- 1-2 Tbsp freshly squeezed lemon juice or lemon wedges, optional
Instructions
- Prep and gather all ingredients according to specifications above. (Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Prepare water and ice bath: Bring a large pot containing 5-6 quarts water to a boil. Meanwhile, fill a large bowl with ice and cold water and set it near the stove. This will be used to stop the green beans from cooking immediately after blanching.
- Blanch green beans: Once the water comes to a boil, add 1 heaping tablespoon salt, followed by the green beans. Cook until tender but still firm, stirring occasionally. This generally takes only a few minutes, depending on the size and thickness of the beans, so don't walk away!NOTE: I like to gently squeeze a bean with tongs to check its doneness. The beans should be tender but still have a little firmness. Be careful not to overcook them.1 pound fresh green beans (string beans), 1 heaping Tbsp salt
- Shock the beans: Once the beans are cooked al dente, drain them in a colander and immediately submerge them in the ice bath. Alternatively, use a hand strainer to transfer the beans directly from the boiling water to the ice bath.
- Drain thoroughly: Once the green beans are completely chilled, remove them from the ice bath and drain well in a colander. Allow excess moisture to drain off before sautéing.NOTE: At this point, the fully drained green beans can be refrigerated in an airtight container or bag for up to two days if preparing them in advance.
- Sauté garlic: When ready to finish the green beans, place a large skillet over medium-low heat and add the olive oil, garlic and crushed red pepper flakes (if using). Cook for approximately 2–3 minutes, stirring occasionally, until the garlic is softened and just beginning to turn lightly golden. Take care not to burn it!About 3 Tbsp olive oil, ¼ cup thinly sliced or chopped garlic, Pinch crushed red pepper flakes
- Add green beans: Add the blanched green beans to the skillet and toss until fully coated in the garlicky olive oil. Continue cooking for approximately 2–3 minutes, or until heated through.
- Season and serve: Drizzle with fresh lemon juice, if using, and season with flaky sea salt and freshly ground black pepper to taste. Alternatively, serve with lemon wedges so everyone can add their own. Serve warm or at room temperature. Buon Appetito!
Notes
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The more garlic, the better!