Garlic Green Beans Side (Printable)

Sautéed green beans with garlic, lemon, and almonds creating a vibrant, fresh side dish.

# What You Need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed

→ Aromatics & Seasoning

02 - 2 tbsp olive oil
03 - 4 cloves garlic, finely minced
04 - 1/2 tsp salt
05 - 1/4 tsp freshly ground black pepper

→ Garnish (optional)

06 - 1 tbsp lemon juice
07 - 1 tbsp toasted sliced almonds

# How To Cook:

01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2 to 3 minutes until bright green and just tender. Drain and immediately transfer to a bowl of ice water to halt cooking. Drain thoroughly.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, avoiding browning.
03 - Add drained green beans to the skillet and sauté for 4 to 5 minutes, tossing frequently, until heated through and coated with garlic oil.
04 - Season with salt and freshly ground black pepper, mixing well to combine.
05 - Optionally, drizzle lemon juice over the beans and sprinkle with toasted almonds before serving.

# Expert Tips:

01 -
  • Ready in just 20 minutes, making it perfect for weeknight dinners when you want something fresh and elegant without the fuss
  • The combination of tender-crisp beans and fragrant garlic transforms the simplest ingredients into something that tastes far more sophisticated than the effort required
  • Naturally vegan and gluten-free, it fits seamlessly into almost any dietary preference while tasting indulgent
02 -
  • The ice bath is not optional if you want truly crisp-tender beans. Skipping it means they'll continue cooking and turn soft and dull. I learned this the hard way at my third dinner party
  • Garlic burns in seconds once it hits the pan. Keep your heat at medium and stay close. This single moment determines whether your dish tastes fresh and aromatic or harsh and bitter
03 -
  • Toast your almonds in a dry skillet just before serving rather than earlier in the day. They stay crunchier and taste fresher this way
  • If your green beans are unusually thick, blanch them for an extra minute. Thinner beans cook faster, so adjust accordingly

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