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Sauteed Green Beans

Sauteed green beans in a hot skillet get blistered and crisp-tender, then finish with golden garlic, lemon zest, and toasted almonds. Quick sauté method keeps them bright and snappy.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

sauteed green beans
  • 1 lb fresh green beans, trimmed
  • 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
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp sliced almonds, toasted

Equipment

  • 1 cast iron skillet

Method
 

Sauté the beans
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Add green beans and cook 6-8 minutes, tossing often, until blistered and crisp-tender.
Finish with garlic and seasonings
  1. Reduce heat to medium, then add butter and thinly sliced garlic. Cook 1-2 minutes, stirring, until the garlic turns golden with a fragrant sizzle.
  2. Season with salt, black pepper, and red pepper flakes. Stir just to distribute the spices evenly.
Brighten and serve
  1. Toss with lemon zest and lemon juice until the beans look glossy and evenly coated. Fold in toasted sliced almonds and serve right away.

Notes

Pro tip: keep the skillet hot for the first sauté so the beans blister instead of steaming. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium for 2-3 minutes. Freezing isn’t recommended for best texture. For a dairy-free swap, use olive oil plus an equal amount of vegan butter instead of butter.