Sautéed Green Beans with Garlic

Sautéed Green Beans with crisp bits of garlic is an easy, classical preparation for a green beans side dish. Though not the most explosively exciting recipe on my web site, it ’ s a life essential recipe that will serve you well for the perch of your days !
I serve this as a english with all cuisines. Yes, even asian food – read on !
Garlic Sautéed Green Beans on a plate ready to be served

Sautéed Green Beans with Garlic

I have a surprise count of recipes starring green beans on this web site. From sides to mains ( Sichuan Green Beans with Pork, anyone ? ? ), it turns out that green beans may equitable be my favorite vegetable. irregular possibly alone to potato which, as my mother would promptly point out, doesn ’ t have capital nutritional value and thus qualify as a vegetable whose huge intake you ought to boast about.

Saying I love green beans on the early bridge player does make me feel slightly pure .
Having said that, to date all the green bean-centric recipes have been things I classify as concern or equitable plain fabulous ( reasonably surely there ’ s been an excessive use of both these words in all these recipes ). Like Ottolenghi ’ s herb loaded green Bean Salad. Or a deluxe greens Bean Casserole. And this green Bean Salad with a Creamy Avocado Dressing .
All worthy dishes, but they ’ re either a bitty bit on the full-bodied side and/or are a little more involve. In other words, not the childlike green bean side that I make “ all the fourth dimension ”. Rather that place is much filled with today ’ south recipe : Sautéed Green Beans with crisp short fortunate garlic bits !
Fork picking up Garlic Sautéed Green BeansEverybody loves the golden garlic bits on the green beans!

Handy tip: Prepare ahead!

To get ahead, boil the beans then let it cool, dry, and store the beans in the electric refrigerator. then when you ’ re ready to serve, you just need to toss with the garlic which takes a bare 2 minutes. An blink of an eye side dish, ready on demand !

What you need to make Sautéed Green Beans with Garlic

here ’ s what you need to make Sautéed Green Beans with Garlic :
Garlic Sautéed Green Beans ingredients

  • Green beans – Look for fresh buoyant ones, not sad and diskette ones speckled with black dots .
  • Garlic – Two smallish cloves or one big one. finely mince the garlic using a tongue. Do not use a garlic press/crusher. This makes the garlic go wet and pasty so you won ’ thymine grow decent aureate bits, like pictured. In fact, the garlic will just spit when it hits the frying pan. As for jolt garlic glue ? not on my watch ! This gorge doesn ’ metric ton very taste like garlic and it ’ s queerly sour due to the keep agents. Plus it ’ randomness wet so it excessively will spit like brainsick .
  • Olive oil or butter, if you ’ d like a buttery season on your beans. If you want to dial up the butter factor, use clarified butter / ghee alternatively !

How to cook Sautéed Green Beans

Boil the beans for 4 minutes until they become bright fleeceable and are barely tender. Drain and then toss the beans in a frying pan with the garlic .
well … you could toss … or be a normal person and precisely STIR ! ! ! I promise it works merely american samoa well. 😂

Garlic Sautéed Green Beans in a skillet

What to serve with Sautéed Green Beans

The beauty of this dish is that it ’ s thus simpleton and neutrally pitched that it goes with about anything. It would be bang-up with an elegant piece of fish with white wine sauce or a big juicy steak, or from a elephantine pan of paella to a big cozy lasagna .
And although you wouldn ’ thyroxine think of it, this dish works aboard asian foods besides ! Either serve it as-is, or give it an Asian-inspired touch by adding a bit of mince pep, and finishing with a drizzle of sesame petroleum or a sprinkle of sesame seeds .
No recipe video is included today because it ’ s a quick and slowly side ! however if there ’ s a process in this recipe you ’ d like to specifically see, I ’ d be happy to do a immediate little video for you. Just leave your request in the comments section below ! – Nagi x

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Garlic Sautéed Green Beans on a plate ready to be served

Sautéed Green Beans with Garlic









Side Dish








– 4

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This is a fantastic, classic homework for a green beans side dish – simmer beans until bright fleeceable then toss with garlic until golden and crisp. Serve as a side with everything, any cuisine, from western to italian Middle Eastern to French If serving with asian food, I like to add the tiniest drizzle of sesame vegetable oil at the conclusion and sometimes a sprinkle of sesame seeds. Just gives it that little Asian-esque eat up touch !Love green beans? So do I! See all my sol serve I ! See all my green Bean Sides


Blanched Green Beans:

  • 250g/ 8oz green beans , trimmed ( Note 1 )

  • 1 tsp salt

For Sautéing:

  • 1 tbsp extra virgin olive anoint ( or… butter ! )

  • 2 garlic cloves , finely minced ( ~ 2 tsp ), do not use jar or garlic crusher ( Note 2 )

  • 1/8 tsp salt

  • 1 pinch bootleg pepper


  • Blanch beans: Bring a large saucepan of water to the boil with 1 teaspoon of salt. Add beans, cook for 4 minutes (they will turn bright green), drain, then rinse under cold tap water to cool. (There’s really no need to shock in ice water). Shake off excess water.

  • Sauté: Heat oil in a large skillet over medium high heat. Add green beans and garlic. Toss (or stir!) for 2 minutes until the garlic is golden and crispy. Add salt and pepper, then toss.

  • Serve: Transfer beans to serving dish. Serve warm!

  • Prepare ahead: Blanch beans per step 1, cool and dry, store in fridge until required. When ready to serve, just toss with garlic. It’s an instant on-demand side!

Recipe Notes:

Serves – 4 as a modest side, or 2 as a big side if it ’ s the only vegetable side on the plate .
1. Trimming green beans – entirely the stem tip of the beans needs to be trimmed before eating. ie the separate that was attached to the rest of the plan. however, if the early pointy end is a bit scraggly looking, I will trim them excessively .
To trim, note up a handful of beans so all the tips are facing the lapp way. then cut the tips off. If you are trimming the fine pointy end, duplicate .
Cutting size – I like to keep the k beans whole because it looks a little more elegant than cutting the beans into smaller pieces. It ’ second how most all right dine restaurants will serve green beans. But feel free to cut the beans to your preferable size .
2. Garlic – Use a knife ! Do not use a garlic crusher/press as this makes the garlic moisture and pasty. It will stick to the pan, spit, and burn in small clumps .
Jar garlic paste merely doesn ’ triiodothyronine have the same spirit as fresh, plus it ’ randomness dark. It ’ sulfur besides wet and gluey which means you won ’ deoxythymidine monophosphate get nice little golden garlic bits, as pictured. It will fair smear and burn .
3. Nutrition per serve, assuming this serves 2 .

Nutrition Information:

















Saturated Fat:




Polyunsaturated Fat:



Monounsaturated Fat:



















Vitamin A:




Vitamin C:












Life of Dozer

Cookbook prospective recipe. He doesn ’ thyroxine gain it ’ south kernel free….😂 Well, possibly he doesn ’ thyroxine care.

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