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Garlicky Green Beans Recipe

Garlicky green beans with crisp-tender texture are cooked in boiling salted water, shocked in ice water, then sautéed in butter and olive oil. Fresh minced garlic and a splash of lemon juice finish the beans for a bright, savory side.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Garlicky green beans
  • 1.5 lb fresh green beans Trimmed.
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 5 garlic cloves Minced.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes Optional.
  • 1 tbsp lemon juice
  • 1 tbsp chopped parsley

Equipment

  • 1 sheet pan

Method
 

Blanch and chill the green beans
  1. Bring a large pot of salted water to a boil. Look for vigorous bubbles before adding the beans.
  2. Add green beans and cook for 4–5 minutes. They should turn bright green and feel crisp-tender when pierced.
  3. Drain the green beans and immediately transfer them to ice water. The beans should look vividly green as they cool quickly.
  4. Drain again and pat dry. Remove excess moisture so the skillet sauté stays crisp-tender.
Sauté with garlic and finish
  1. Heat butter and olive oil in a large skillet. Watch for the butter to melt and foam lightly.
  2. Add garlic and cook for 30 seconds. Stir so the garlic becomes fragrant but does not brown.
  3. Add green beans and toss well. The beans should be evenly coated and glossy from the fat.
  4. Season with salt, pepper, and red pepper flakes. Taste the seasoning evenly across the beans as they sizzle.
  5. Cook for 4–5 minutes until tender-crisp. The beans should still have a slight bite with browned spots from the skillet.
  6. Stir in lemon juice. The skillet should smell bright and the beans should look freshly glazed.
  7. Garnish with parsley and serve immediately. Finish with a fresh green pop on top.

Notes

For best texture, pat the beans very dry after the ice bath so they sauté instead of steam. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat until warmed. Freezing is not recommended because the texture softens. If you want a dairy-light version, use olive oil only (skip butter) and add a small splash of extra lemon juice for brightness.