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Sauteed Green Beans

Sauteed green beans with golden garlic are quick to make, blistered in a hot skillet until crisp-tender. Finished with lemon zest, lemon juice, and toasted almonds for bright, savory flavor.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

green beans
  • 1 lb fresh green beans, trimmed
fats and seasonings
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic, thinly sliced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes
lemon and toppings
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp sliced almonds, toasted

Equipment

  • 1 Cast iron skillet

Method
 

Sear and blister
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Add green beans and cook for 6-8 minutes, tossing occasionally, until blistered and crisp-tender.
Add garlic and season
  1. Reduce heat to medium, then add butter and thinly sliced garlic. Cook for 1-2 minutes, stirring until the garlic turns golden.
  2. Season with salt, black pepper, and red pepper flakes, then toss briefly to distribute evenly.
Finish with lemon and almonds
  1. Toss the green beans with lemon zest and lemon juice until glossy and well coated. Remove from heat and toss in the toasted sliced almonds, then serve immediately.

Notes

For the best blistering, keep the skillet at medium-high when the beans hit the pan and toss only enough to move them so they can develop browned spots. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat until warmed through (avoid microwaving for long to prevent softness). Freezing is not recommended for this dish. For a dairy-free swap, use olive oil plus an additional 1 tbsp olive oil in place of the butter.