Sautéed Green Beans
Published June 5, 2024
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons unsalted butter
- 1tablespoon olive oil
- 2large garlic cloves, minced
- 1pound green beans, trimmed
- Salt and black pepper
- ½lemon
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
124 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 2 grams protein; 319 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Melt the butter with the olive oil in a large skillet (with a lid) over medium heat. Add the garlic and swirl into the butter mixture until fragrant, about 1 minute. You don’t want the garlic to take on much color, just to become tender.
- Step 2
Add the green beans and toss well, until they’re coated in the butter and garlic mixture. Cover and cook for about 2 minutes (the beans will begin to steam and will brighten in color to a more lively green), then remove the pan from the heat, uncover and toss again. (The goal is to make sure all the beans have an opportunity to make contact with the bottom of the pan.) Return the covered pan to the heat and cook, tossing every so often, until the beans are tender and cooked through but with a bit of a snap, about 3 minutes. Season with salt and pepper and finish with a squeeze of lemon.
Private Notes
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Cooking Notes
Mary M Zhu
Sounds like a variation of the basic Chinese way to cook greens, ideally in a wok. Start with smashed garlic in hot oil (I use canola oil for health reasons), remove garlic, toss in veggies to sear in flavors, add a bit of water, cover to steam under lower heat, when veggies are bright green and al dente, can add a cornstarch paste to thicken remaining liquid, add flavoring as desired, serve.
Jon
I must say, I always parboil the beans first in the same pan, then remove, drain, then cook the oil/butter and saute the garlic at a fairly low heat to make sure they don't brown, then readd the beans where they take just a minute to get back to heat. Still one pan, beans aren't as brown but the garlic is soft and perfect.
Jane
Two local restaurants that brown the minced garlic result in green beans (and spinach) that is so fabulous it sells the dishes they accompany. People seriously come in to get the green beans! The other cook just softens the garlic and the result is lame.
Roy
Seemed pretty oily. Next time will try using half the butter and oil. Also garlic got pretty brown during the time it took to cook the beans. Not sure of a solution for that, maybe add the garlic when the beans are halfway cooked? But the beans were good, just the right crunch.
Walter
To dry the beans thoroughly, I use a salad spinner. Any water covering the beans will make the oil slide off.
Step
Used this recipe for asparagus. Due to dairy issue in the household used only olive oil. Was very good.
Linda M
Too oily for my taste. I parboil first in a little chicken broth, then finish with a little olive oil, butter and garlic. Yum.
Thomas
I like green beans cooked more than this (no “bit of snap” to them) and agree with others that the garlic well browned but not burned is delicious. I sauté/steam the beans 5-10 minutes till they’re bright and softening, then add the garlic (3-4 cloves) and cook for about five minutes more on medium or longer on medium-low (depending on what else is going on). Lots of lemon (and/or balsamic) added in the serving bowl - delicious.
Todd
Is that cook for a total of 3 minutes or a total of 5 minutes?
Jon
I must say, I always parboil the beans first in the same pan, then remove, drain, then cook the oil/butter and saute the garlic at a fairly low heat to make sure they don't brown, then readd the beans where they take just a minute to get back to heat. Still one pan, beans aren't as brown but the garlic is soft and perfect.
Mary M Zhu
Sounds like a variation of the basic Chinese way to cook greens, ideally in a wok. Start with smashed garlic in hot oil (I use canola oil for health reasons), remove garlic, toss in veggies to sear in flavors, add a bit of water, cover to steam under lower heat, when veggies are bright green and al dente, can add a cornstarch paste to thicken remaining liquid, add flavoring as desired, serve.
Liz
I added frozen green beans straight from the bag, no thawing. The garlic got a bit too brown, but the dish was fine.
James Liu
We do green beans twice a week. In addition to butter and olive oil to start, add the minced garlic halfway through cooking the green beans; also add 1 tsp of sugar also at this point before the citrus, salt and pepper. This way the garlic won't burn over the last 3 minutes and the sugar enhances the sweetness of the beans and the citrus notes.
Roy
Seemed pretty oily. Next time will try using half the butter and oil. Also garlic got pretty brown during the time it took to cook the beans. Not sure of a solution for that, maybe add the garlic when the beans are halfway cooked? But the beans were good, just the right crunch.
Jane
Two local restaurants that brown the minced garlic result in green beans (and spinach) that is so fabulous it sells the dishes they accompany. People seriously come in to get the green beans! The other cook just softens the garlic and the result is lame.
Sue
To use frozen beans, thaw and drain the beans first.
Walter
To dry the beans thoroughly, I use a salad spinner. Any water covering the beans will make the oil slide off.
susu
I make it with frozen beans all the time. I microwave frozen for a minute or two and then dry before sauté…
Amy H
How would this change with frozen green beans?
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