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Sauteed Green Beans

Sauteed green beans made in a large skillet until blistered and crisp-tender, then finished with golden garlic, lemon zest, and toasted almonds. Bright, quick, and crisp with a buttery garlic-lemon coating.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Cook the green beans
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the green beans and cook 6-8 minutes, tossing, until blistered and crisp-tender.
Finish with garlic and seasoning
  1. Reduce heat to medium, then add butter and garlic and cook 1-2 minutes until golden.
  2. Season with salt, black pepper, and red pepper flakes.
Add lemon and almonds
  1. Toss the green beans with lemon zest, lemon juice, and toasted sliced almonds, then serve.

Notes

For the crispiest blistering, avoid overcrowding the skillet—cook in one layer and toss often. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over medium for 2-3 minutes to revive texture. Freezing isn’t recommended since green beans soften after thawing. For a dairy-free swap, use an equal amount of olive oil or plant butter in place of the butter.