Sautéed Green Beans
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These sautéed green beans come together in just 15 minutes for the easiest healthy side dish. Fresh green beans are lightly cooked with garlic, olive oil, and lemon for a bright, crisp-tender finish.
We’ve had an abundance of fresh green beans this summer thanks to my father-in-law’s garden, so I’ve been making these sautéed green beans and my three bean salad on repeat. They cook up quickly with garlic and a few simple seasonings until they’re crisp-tender and full of flavor.
They’ve become a summer staple in our house and a favorite holiday side too. Green beans are always on our Thanksgiving table and this easy recipe adds a lighter, fresher touch.
Table of Contents
“Quick, simple and flavorful. They had just the right bite to them and paired great with chicken.”
Why I Love This Sautéed Green Beans Recipe
If you’ve ever thought green beans were boring, this recipe will totally change your mind. It’s that kind of simple side dish that quietly steals the show.
- Family favorite: Even picky eaters love these, especially when served with grilled chicken or salmon.
- Quick and easy: Ready in under 15 minutes, which makes them perfect for busy nights.
- Fresh flavor: The combo of garlic and lemon keeps them light and bright.
- Healthy and simple: Made with fresh green beans, olive oil, and a few basic seasonings.
Ingredients Needed
- fresh green beans – you’ll need about 1 pound of fresh green beans for this recipe. Blanching them first helps lock in that bright color and gives the perfect tender-crisp texture.
- olive oil – ideal for sautéing and bringing out the beans’ natural flavor. I usually use olive oil, but avocado oil or another mild oil works great too.
- garlic cloves – fresh garlic makes all the difference here. It adds so much aroma and depth without overpowering the beans.
- sea salt and black pepper – simple seasonings that tie everything together and make the flavors pop.
- lemon zest and lemon juice – a touch of lemon keeps the beans bright and fresh. The zest adds fragrance while the juice brings a little tang. Add it right before serving so the beans stay that beautiful vibrant green.
How to Make Sautéed Green Beans
Making these sautéed green beans couldn’t be easier. Follow these simple steps to get perfectly crisp-tender beans every time.
Step 1: Bring a large pot of water to a gentle boil. Add the green beans and cook for 3–4 minutes until they start to soften.
Step 2: Drain the beans and set them aside. There’s no need for an ice bath here.
Step 3: Warm the oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, just until it smells fragrant.
Step 4: Toss in the green beans and sprinkle with salt and pepper. Sauté for 5–7 minutes, stirring now and then, until they’re crisp-tender. Take the pan off the heat, add lemon zest and juice if you’re using it, and give everything a final toss before serving.
Brittany’s Tips!
- Don’t overcook: Green beans can turn soft fast! Keep them bright green and crisp-tender for the best texture.
- Watch the garlic: Garlic burns quickly, so sauté it briefly before adding the beans.
- Add lemon at the end: Lemon juice brightens the flavor, but wait until the very end so the beans stay vibrant green.
How to Serve Green Beans
These sautéed green beans go with everything! Here are some of my favorite ways to serve them:
- As a side – serve these green beans as a side with your favorite protein. Here are some ideas: spinach and feta turkey burger, yogurt marinated chicken, or air fryer date glazed salmon.
- In a salad – make this green bean salad with these sautéed green beans. The crunchiness from the nuts, sweetness from the dried cranberries and savory flavor from the fried shallots is so delicious!
- As a holiday side – sautéed green beans make for the perfect holiday side dish! Here’s what I would pair it with for Thanksgiving dinner: air fryer turkey breast, healthy sweet potato casserole, creamed corn, and dutch apple pie.
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.
To reheat, just cook in a skillet on the stovetop for 5-10 minutes until warm. You can also reheat them in the air fryer or microwave. Just note that the beans will get soft if you reheat them in the microwave.
Frequently Asked Questions
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.
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.
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.
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.
More Vegetable Recipes to Try
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Sautéed Green Beans
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until bright green and slightly tender. Remove from the water and drain. No need to do an ice bath.
- In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
- Add the green beans to the skillet, toss in oil and season with salt and pepper. Cook, stirring occasionally, for 5-7 minutes, until the green beans are tender. Turn of heat, add lemon zest and toss. Taste and season with additional salt, pepper and lemon juice, if desired. Serve warm.
Notes
- Storage: Store any leftover green beans in an airtight container in the fridge for 3–4 days. Reheat in a skillet over medium heat until warm.
- Additions: Try topping with parmesan or red pepper flakes for extra flavor.
- Oil swaps: Avocado oil or butter both work great if you don’t have olive oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Quick, simple and flavorful. They had just the right bite to them and paired great with chicken.
Yay! So glad you enjoyed the recipe, Ellis. Thanks for coming back to leave a review. I so appreciate it!