Garlic Green Beans
Blanching green beans in salted boiling water for two minutes, then shocking them in ice water, sets a vivid green color that survives the sauté. Garlic cooked in butter until just fragrant — not browned — adds richness without overpowering the beans' fresh snap.
Side · Gluten‑free • 12 min
Ingredients
- 1 pound fresh green beans, ends trimmed
- Kosher salt
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- ¼ teaspoon red pepper flakes (optional)
- Freshly ground black pepper
- Juice of ½ lemon
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Steps
- Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water and set nearby.
- Drop green beans into the boiling water. Cook until bright green and crisp-tender, 2–3 minutes. Drain and immediately transfer to the ice water. Once cool, drain again and pat dry.
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden, about 1 minute.
- Add the blanched green beans to the skillet. Toss to coat in the garlic oil and cook until heated through, about 2 minutes.
- Season with salt and pepper. Remove from heat, squeeze lemon juice over the top, and serve.
Tips & Variations
Make Ahead
Blanch and shock the green beans up to 24 hours ahead. Store wrapped in a kitchen towel in the refrigerator. Finish in the skillet just before serving.
Storage
Refrigerate in an airtight container for up to 3 days. Eat cold in salads or reheat quickly in a hot skillet — they won't be as crisp but still taste good.
Substitutions
Haricots verts (thin French green beans) work beautifully — reduce blanch time to 90 seconds. Shallot can replace the garlic for a milder allium flavor. A drizzle of toasted sesame oil at the end takes it in a different direction.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
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