Sautéed Green Beans

Sautéed Green Beans

Crisp-tender green beans sautéed with garlic and butter for a quick, bright side.

Total 20 min Makes 4 servings Calories 95/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Dairy

Fresh green beans are blanched briefly then sautéed in garlic butter until crisp-tender and lightly browned. The quick two-step method keeps the beans vibrant green while adding savory depth, making this a versatile side for weeknight dinners or holiday tables.

Ingredients

  • 1 pound green beans, trimmed
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped

Method

  1. Bring a 6-quart saucepan of salted water to a boil over high heat.

  2. Add the green beans to the boiling water and cook until bright green and just tender-crisp.

  3. Drain the beans and transfer them to a bowl of ice water to stop the cooking, then drain again.

  4. Heat the olive oil and butter in a 9-inch skillet over medium heat until the butter melts.

  5. Add the minced garlic and sauté until fragrant but not browned, about 30 seconds.

  6. Add the blanched green beans to the skillet and sauté, tossing occasionally, until lightly browned in spots and heated through.

  7. Season with salt and black pepper, then stir in the lemon juice.

  8. Transfer to a serving dish and sprinkle with chopped parsley before serving.

Rate this recipe

★ 4.7 (1)

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    Sautéed Green Beans

    Fresh green beans are blanched briefly then sautéed in garlic butter until crisp-tender and lightly browned. The quick two-step method keeps the beans vibrant green while adding savory depth, making this a versatile side for weeknight dinners or holiday tables.

    20 min 4 servings 95 cal

    Ingredients

    • 1 pound green beans, trimmed
    • 2 tablespoons unsalted butter
    • 1 tablespoon olive oil
    • 3 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon lemon juice
    • 1 tablespoon fresh parsley, chopped

    Method

    1. 1

      Bring a 6-quart saucepan of salted water to a boil over high heat.

    2. 2

      Add the green beans to the boiling water and cook until bright green and just tender-crisp.

    3. 3

      Drain the beans and transfer them to a bowl of ice water to stop the cooking, then drain again.

    4. 4

      Heat the olive oil and butter in a 9-inch skillet over medium heat until the butter melts.

    5. 5

      Add the minced garlic and sauté until fragrant but not browned, about 30 seconds.

    6. 6

      Add the blanched green beans to the skillet and sauté, tossing occasionally, until lightly browned in spots and heated through.

    7. 7

      Season with salt and black pepper, then stir in the lemon juice.

    8. 8

      Transfer to a serving dish and sprinkle with chopped parsley before serving.