Sautéed Green Beans

This sautéed green beans recipe is such a quick and easy side dish that cooks up in under 15 minutes! Fresh green beans are sautéed with garlic and a few seasonings until crisp-tender.
Contents
Why You’ll Love This Recipe Ingredients Needed Substitutions + Variations How to Make Sautéed Green Beans Brittany’s Tips!How to Serve Green Beans How to Store Leftovers Frequently Asked Questions More Vegetable Recipes to Try

This summer we’ve had an abundant of fresh green beans thanks to my father-in-law’s garden, so I’ve been making these sautéed green beans and my three bean salad A LOT lately!

We’ve also been grilling up a storm this summer so we’ve been making a lot of my chicken marinade and grilled salmon to serve alongside these green beans for dinner, but they’d also make for a wonderful holiday side dish. Green beans are always a must at our Thanksgiving table (I love my healthy green bean casserole)!

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Why You’ll Love This Recipe

Quick and Easy – Ready in about 15 minutes, this recipe is perfect for busy nights when you need a quick and healthy side dish. Serve it alongside rice and this maple glazed salmon for a delicious weeknight meal that the whole family will love!
Flavorful – The blend of garlic and lemon zest adds a refreshing burst of flavor that complements the natural taste of the green beans.
Healthy – Green beans are a fantastic source of vitamins, minerals, and fiber, making this a nutritious addition to your meal.
Versatile – These sautéed green beans are a light and refreshing side dish that can be served year round – from simple weeknight dinners to holiday meals.

Ingredients Needed

fresh green beans – you’ll want 1 lb. of fresh green beans for this recipe. By blanching the green beans before sautéing, you achieve a tender-crisp texture that’s absolutely delicious.
olive oil – for sautéing the green beans. I prefer olive oil, but you can use avocado oil or really any oil of choice.
garlic cloves – freshly minced garlic brings an incredible aroma and plenty of great flavor.
sea salt and black pepper – essential seasonings that bring out the flavors of the beans and provide balance.
lemon zest and lemon juice – freshly zested lemon adds a bright citrus note that pairs perfectly with the green beans. The fresh lemon juice is optional, but it’ll add more citrus flavor. Just wait to add the lemon zest and lemon juice until right before serving, otherwise the acid from the lemon will react with the chlorophyll in the beans causing them to become a muted color instead of bright green.

Substitutions + Variations

Don’t have fresh garlic? Use 1/2 teaspoon garlic powder instead. I would just wait to add the garlic powder until after you add the green beans to the skillet otherwise the garlic powder will burn.
Add onions: Sliced onions would make for a great addition to this dish! Just thinly slice one yellow or red onion and add them to the skillet with the garlic to sauté for a few minutes before adding the green beans.
Swap the oil for butter: For a richer flavor, swap the oil with butter to cook the green beans.
Add cheese: Want to add a delicious savory and salty flavor? Sprinkle the cooked green beans with freshly grated parmesan cheese before serving. The lemon + parmesan cheese combo is SO good!
Want to add more seasonings? Go for it! Feel free to experiment with different seasonings. A pinch of red pepper flakes can add some heat, while fresh herbs like thyme, rosemary, basil or parsley can introduce new flavors to the green beans.

How to Make Sautéed Green Beans

Step 1: Bring a pot of water to a boil, add green beans, and boil for 3-4 minutes.

Step 2: Remove the green beans from the water, and drain. No need to do an ice bath!

Step 3: In a large skillet, heat the oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.

Step 4: Add the green beans to the skillet, and season with salt and pepper. Cook for 5-7 minutes, until the green beans are tender. Turn of heat, add lemon zest, lemon juice (if using) and season with additional salt, pepper, if desired. Serve warm.

Brittany’s Tips!

Watch the garlic: When sautéing garlic, be careful not to let it burn. Garlic cooks quickly and can easily burn. Sauté for about 30 seconds until fragrant, then immediately add the green beans to the skillet.
Add lemon right before serving: Wait to add the lemon zest and lemon juice until the green beans are off the heat and right before serving, otherwise the acid from the lemon will react with the chlorophyll in the beans causing them to become a muted color instead of bright green.

How to Serve Green Beans

These green beans are the perfect side dish for a variety of meals. A classic steak and mash potatoes with a side of these sautéed green beans is always a great option, here are some more ideas:

How to Store Leftovers

We usually never have leftovers (my whole family gobbles these green beans up!) but if you have leftovers store them in an airtight container in the refrigerator for about 3-4 days.

Frequently Asked Questions

What type of green bean is best to use?

I typically use Haricots Verts (aka French Green Beans) because that’s what my father-in-law grows, but any type of string bean will work for this recipe.

Can I use frozen or canned green beans?

Fresh is best for this recipe! I wouldn’t use frozen or canned green beans as they’re both too soft and will release too much moisture while cooking.

Why should I blanch the green beans before sautéing?

Blanching the green beans helps to lock in their bright green color and tender-crisp texture. This quick step partially cooks the beans, so when you sauté them, they finish cooking faster and more evenly. It also helps retain nutrients and enhances their natural flavor, giving you deliciously cooked green beans every time.

How do I keep the green beans from getting too soft?

To keep your green beans tender-crisp, avoid overcooking them. Blanch them for just 3-4 minutes until they are bright green and slightly tender. Then, sauté for another 5-7 minutes until they reach your desired texture. Taste as you go to make sure they stay crisp and don’t get soft.