Tender on the inside and crispy on the outside, sautéed green beans are a delicious, easy side dish that goes with just about anything. This healthy veggie dish takes under ten minutes to make, so they're perfect when you need to whip up a nutritious, tasty side dish on the fly.
The green beans are blanched and then sautéed in garlic, giving them a wonderful savory garlic flavor. You can easily customize your green beans by sautéeing them with additional ingredients so they pair perfectly with your main meal. You can even prep the green beans in advance so you can truly cook them in no time.
To make the most basic version of sautéed green beans, you only need three ingredients, plus salt and pepper for seasoning.
Gather a couple of garlic cloves, trimmed green beans, plus a little oil for frying.
For best results, use fresh rather than frozen green beans. If you opt to use frozen green beans, thaw them out first.
Trim your green beans, then boil salted water in a pot. Once your water is boiling, add the green beans and cook them for 4 to 5 minutes. They'll turn bright green when they're ready. Immediately drain the green beans and run them under cold water. This will stop the cooking process and keep them bright green.
Next, sauté the green beans and garlic in oil for 2 minutes or until the garlic crisps up. Season with salt and pepper, and serve with your favorite main dishes.
Yes! You can prep your green beans in advance. Blanch them then let the green beans cool. Place them in an airtight container in the fridge. Just before it's time to eat, quickly saute them with garlic.
To trim the green beans, simply cut off the stems.
Add other ingredients to your sautéed green beans to make tasty variations. Mix in minced ginger and soy sauce for Asian-inspired sauteed green beans, cook the green beans with onions or shallots, or add a squeeze of lemon juice for a touch of zest.
You can cook the green beans in butter instead of oil.
Add some red chili flakes for a spicy take on this easy side dish.
They even go with international cuisines like Italian, Indian, Chinese, and Japanese.
Let the green beans cool down, then transfer them to an airtight container. Store them in the fridge and use them within 3 days.
Bring a pot of salted water to a boil. Once boiling, cook the green beans for 4 to 5 minutes.
Drain and immediately run the beans under cold water until cooled.
Heat oil in a pan. Sauté the green beans and garlic for 2 minutes or until the garlic turns brown and crisp.
Season with salt and pepper, and serve.
Don't forget to salt the water when blanching the green beans. It'll have tons of flavor without making the beans salty.