Sautéed Green Beans with Garlic
Transform ordinary green beans into a restaurant-worthy side dish in just minutes! These crisp-tender beans with golden garlic are about to become your new go-to vegetable recipe.
The magic lies in the perfect two-step cooking process – a quick blanch to bring out that vibrant green color, followed by a flash in the pan with garlic that turns deliciously crispy and golden. It’s simple, but the results are absolutely spectacular.
Ingredients
For Blanching:
- 250g/8oz green beans, trimmed
- 1 tsp salt
For Sautéing:
- 1 tbsp extra virgin olive oil (or butter)
- 2 garlic cloves (~2 tsp), finely minced
- 1/8 tsp salt
- 1 pinch black pepper
Steps
- Start by blanching the beans: Fill a large saucepan with water and 1 teaspoon salt. Bring to a rolling boil over high heat. Add green beans and cook for exactly 4 minutes until bright green and crisp-tender. Immediately drain and rinse under cold water to stop the cooking process. Shake off excess water thoroughly – wet beans won’t crisp up properly.
- For the perfect sauté: Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Add the blanched beans and minced garlic. Toss continuously for 2 minutes – this constant movement prevents the garlic from burning while ensuring it turns golden and crispy. Season with 1/8 teaspoon salt and a pinch of pepper.
- Serve immediately while the beans are hot and the garlic is crispy. For make-ahead convenience, you can blanch the beans up to 24 hours in advance – just store them covered in the refrigerator and complete the garlic sauté just before serving.
Smart Swaps
- Use butter instead of olive oil for a richer flavor
- Add 1 tablespoon toasted almonds for crunch
- Finish with 1/2 teaspoon sesame oil for Asian flair
Make It Diabetes-Friendly
- Green beans are naturally low-carb at just 7g per cup
- Pair with protein to further reduce glycemic impact
- Safe to enjoy as written – no modifications needed
Pro Tips
- Don’t overcrowd the pan during sautéing
- Use fresh garlic only – pre-minced won’t crisp properly
- Pat beans completely dry after blanching for best results