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Sauteed Green Beans

Sauteed green beans with blistered, crisp-tender texture, golden garlic, bright lemon zest, and toasted almonds. Quick skillet cooking over medium-high heat gives the beans a lightly charred finish.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

green beans
  • 1 lb fresh green beans, trimmed Trimmed for even cooking.
seasonings and aromatics
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic, thinly sliced Slice thin for fast browning.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes Adjust to taste.
lemon and nuts
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp sliced almonds, toasted Toast until lightly golden.

Equipment

  • 1 cast iron skillet

Method
 

Sear the beans
  1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute, then add the green beans and toss.
  2. Cook the green beans 6-8 minutes over medium-high, tossing often, until blistered and crisp-tender; keep the heat steady for browning.
Brown garlic and season
  1. Reduce heat to medium, add butter and garlic, and cook 1-2 minutes while stirring until the garlic turns golden with fragrant browning.
  2. Season with salt, black pepper, and red pepper flakes, tossing so every bean is coated.
Finish with lemon and almonds
  1. Toss with lemon zest and lemon juice, stirring until the beans look glossy and the citrus scent is noticeable.
  2. Add toasted sliced almonds and toss once more, then serve immediately for best crunch and blistered edges.

Notes

For maximum blistering, use a wide skillet and keep the beans in a mostly single layer; toss only enough to prevent sticking. Refrigerate leftovers in an airtight container up to 3 days and rewarm briefly in a hot skillet. Freezing isn’t recommended because the beans soften and lose crisp-tender texture. For a dairy-free option, use olive oil or plant-based butter in place of the butter.