Green Bean Recipe
This fresh, simple green bean recipe is a quick, healthy side dish you’ll want on repeat.
Ingredients
- 1 lb fresh green beans trimmed and washed (look for firm pods with bright color)
- 2 tbsp extra-virgin olive oil swap with avocado or grapeseed oil if you prefer
- 3 cloves garlic thinly sliced (fresh always beats jarred for punch)
- 1/4 tsp red pepper flakes (optional, for a gentle kick)
- 1/4 lemon Zest and juice (adds brightness—sub with lime if you like)
- Salt and freshly ground black pepper to taste (I use 1/2 tsp kosher salt)
- 1/4 cup toasted slivered almonds (or pepitas for a nut-free twist)
Instructions
- Bring a large pot of water to a rolling boil, add a generous pinch of salt, then drop in the green beans. Cook for 2–3 minutes until bright green and just tender. (Tip: Use a slotted spoon to transfer beans to an ice-water bath to lock in color.)
- Warm your favorite nonstick or cast-iron skillet over medium heat. Add olive oil and let it shimmer—this signals it’s hot enough to crisp up the garlic without burning.
- Add the sliced garlic and red pepper flakes. Stir for 30 seconds until fragrant. Watch closely so the garlic turns light golden, not brown.
- Drain the beans well, then add them to the skillet. Toss with tongs, coating each pod in that garlicky oil.
- Sprinkle in salt, pepper and lemon zest. Continue to cook for 2–3 minutes, letting some edges char gently—this adds a smoky note.
- Squeeze lemon juice over the beans, give one final toss, then remove from heat. The steam will mingle flavors beautifully.
- Transfer to a serving dish and sprinkle toasted almonds on top for texture.
- These taste best hot or warm—though they’re still delightful at room temperature.
Notes
• I learned that shocking beans in ice water is a game-changer for color and texture.
• If garlic starts to brown too quickly, lower the heat and add beans sooner.
• For extra crunch, toast almonds in the skillet before sautéing garlic, then remove and proceed.
• Use a digital kitchen timer (I love my OXO model) to nail precise blanch times.
• If garlic starts to brown too quickly, lower the heat and add beans sooner.
• For extra crunch, toast almonds in the skillet before sautéing garlic, then remove and proceed.
• Use a digital kitchen timer (I love my OXO model) to nail precise blanch times.
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