Sautéed Green Beans
Published June 5, 2024
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 1tablespoon olive oil
- 2large garlic cloves, minced
- 1pound green beans, trimmed
- Salt and black pepper
- ½lemon
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.
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Preparation
- 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
Comments
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.
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.
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.
Love this technique! Yields nicely cooked beans with a minimum of fuss. I like the little bit of browning which adds flavor and a little bit of steam from putting a lid on the pan adds up to a far superior green bean compared to those cooked in water, IMO.
This was perfect with young beans. The garlic came close to burning so be sure to watch it.
Almost omitted the lemon thinking it wouldn’t be necessary or maybe would be too much acid. So glad I added it. I tasted as I went and didn’t add the lemon all at once. (But 1/2 lemon was the right amount). Great recipe as written. I just cook the green beans a little longer because I don’t want them too crunchy.