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Sauteed Green Beans

Sauteed green beans in a hot skillet get blistered and crisp-tender, then finish with buttery garlic and bright lemon zest. Tossed with toasted almonds for a nutty crunch and quick, high-heat flavor.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

fresh green beans, trimmed
  • 1 lb fresh green beans, trimmed
olive oil
  • 1 tbsp olive oil
butter
  • 2 tbsp butter
garlic
  • 3 cloves garlic, thinly sliced thinly sliced
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
red pepper flakes
  • 0.25 tsp red pepper flakes
lemon zest
  • 1 tsp lemon zest
lemon juice
  • 1 tbsp lemon juice
sliced almonds, toasted
  • 2 tbsp sliced almonds, toasted

Equipment

  • 1 cast iron skillet

Method
 

Sear the green beans
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the green beans and cook 6-8 minutes, tossing often, until blistered and crisp-tender.
Make it garlicky and buttery
  1. Reduce heat to medium, then add butter and thinly sliced garlic. Cook 1-2 minutes, stirring, until the garlic turns golden and fragrant.
  2. Season with salt, black pepper, and red pepper flakes. Toss to distribute evenly.
Finish with lemon and almonds
  1. Toss with lemon zest and lemon juice until the beans look glossy. Add the toasted sliced almonds and toss again just to combine, then serve.

Notes

Pro tip: keep the skillet hot during the first cooking so the green beans blister instead of steam—toss frequently and stop when they’re crisp-tender. Store leftovers in an airtight container in the fridge for up to 3 days; reheat briefly in a skillet over medium heat. Freezing isn’t recommended for best texture. For a lighter option, use olive oil instead of butter (or use 1 tbsp butter) while keeping the same seasoning and lemon finish.