Garlicky Sauteed Green Beans
Garlicky Sautéed 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!
Servings: 4 servings
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
Recipe Yield: This recipe makes 4 side-dish servings and can easily be doubled for a larger gathering. Use a larger skillet or sauté the green beans in batches.
Blanching Water: Use a large pot containing approximately 5–6 quarts water. Bring the water to a boil before adding 1 heaping tablespoon salt.
Ice Bath: Have a large bowl of ice and cold water ready before blanching the beans. Immediately transferring the cooked beans to the ice bath, a technique called shocking or refreshing, stops the cooking process and helps preserve their bright green color.
Prep in Advance: For holiday meals or other occasions when you're preparing several dishes, blanch, chill and thoroughly drain the green beans up to two days ahead. Refrigerate in an airtight container or bag until ready to sauté.
Technique and Seasonings: This recipe is more of a technique than a rigid formula. Adjust the garlic, crushed red pepper, olive oil and seasonings to your preference.
Lemon Juice: Optional, but recommended for its bright flavor and acidity. Add it to the entire batch or offer lemon wedges at the table.
Leftovers: Refrigerate leftover green beans in an airtight container for up to 3 days. Serve warm, chilled or at room temperature. They're also delicious turned into a simple salad with a little additional olive oil, vinegar or lemon juice.
