Sautéed Green Beans With Garlic
Ingredients
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- 16 ounces green beans – trimmed
- 3 cloves garlic – minced
- 2 tablespoons olive oil
- 3/4 teaspoons kosher salt
- 2 tablespoons water
- 1/4 teaspoons black pepper – freshly ground
Instructions
1. Rinse the green beans and trim only the tough stem ends, leaving the tapered tips intact. Mince the garlic.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, 1–2 minutes.
3. Add the green beans and kosher salt. Sauté, tossing occasionally, until the beans brighten and pick up light color, 3–4 minutes.
4. Add the water and immediately cover. Steam until the beans are crisp-tender, 2–3 minutes.
5. Uncover and push the beans to one side to clear a small space. Add the garlic to the oil in the cleared spot and cook until fragrant, 30–60 seconds, then toss to coat the beans.
6. Continue cooking uncovered, stirring occasionally, until the beans are tender-crisp with a few blistered spots, 2–3 minutes more. Season with black pepper and adjust salt to taste. Serve hot.
Sautéed green beans with garlic is a simple, bright side dish that highlights the natural sweetness and snap of fresh beans. The technique delivers beans that are crisp-tender with a glossy sheen, while garlic adds a savory aroma and gentle bite. It’s a versatile preparation that pairs with everything from roasted meats to grilled fish and plant-based mains.
The dish reflects the classic sauté method popular in Western kitchens and echoes French bistro treatments of haricots verts. Over time it has become a staple on American tables, especially during weeknights and holidays when clean, vegetable-forward sides are prized. Its enduring appeal comes from minimal ingredients, quick cooking, and reliably satisfying flavor.