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Sauteed Green Beans

Sauteed green beans with blistered, crisp-tender texture and golden garlic slices. Finished with lemon zest, lemon juice, and toasted almonds for bright flavor and crunch.
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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: 198
Ingredients Equipment Method Notes

Ingredients
  

green beans
  • 1 lb fresh green beans, trimmed
oil and butter
  • 1 tbsp olive oil
  • 2 tbsp butter
aromatics and seasonings
  • 3 cloves garlic, thinly sliced Thinly slice for quick browning.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes
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 and blister the beans
  1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. You should see a light sheen across the pan before adding the beans.
  2. Add the green beans and cook 6-8 minutes, tossing occasionally, until blistered and crisp-tender. Aim for wrinkled, lightly charred spots on the surface.
Make garlic butter and season
  1. Reduce heat to medium, then add butter and garlic and cook 1-2 minutes until golden. Keep tossing so the garlic browns without burning.
  2. Season with salt, black pepper, and red pepper flakes. Toss well so the seasoning coats every bean.
Finish with lemon and almonds
  1. Toss with lemon zest and lemon juice until the beans look glossy. The pan should smell bright and citrusy as you toss.
  2. Add the toasted sliced almonds and toss to combine, then serve immediately. The almonds should stay crisp with visible golden flecks.

Notes

Pro tip: keep the skillet hot for the first stage so the beans blister instead of steaming. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing isn’t recommended because the beans can soften and lose crunch. For a dairy-free swap, replace butter with olive oil or a plant-based butter alternative.