|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 3g||11%|
|Total Sugars 4g|
|Vitamin C 15mg||74%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Green beans are a classic side dish and a crowd-pleaser. Toss in some garlic, and you've got a winning vegetable for any occasion.
For the perfect texture, the beans are briefly boiled or steamed and transferred to an ice bath. This keeps them crisp-tender and preserves their beautiful green color. Then they are sautéed with butter and garlic, adding lots of flavor while still letting the green beans shine. Serve as-is or add your own twist with spices, a sprinkle of cheese, or nuts.
"This is a classic green bean sauté made extra delicious by a generous amount of garlic. You could always skip the ice bath and simply drain the beans and add them directly to the pan, but they won't be as wonderfully green." —Laurel Randolph
1 pound fresh green beans
1 to 2 tablespoons butter or olive oil
2 to 4 small garlic cloves, minced
Salt and pepper, to taste
2 tablespoons chopped fresh parsley, optional
Gather the ingredients.
Trim or snap off the ends from the green beans, removing any stringy fibers which can run the length of the bean (not all beans will have this fiber). If the beans are excessively long, they can be cut or broken in half for easier eating.
Wash and drain the beans.
Boil or steam the beans just until crisp-tender, about 5 to 7 minutes.
Drain and submerge the beans in an ice water bath for a minute or two. Drain again.
Melt the butter or heat the olive oil in a sauté pan or skillet over medium-low heat. Add the garlic and sauté just for 1 minute until fragrant; do not burn.
Add the green beans to the pan and season to taste with salt and pepper. Toss gently and cook just until the beans are heated through.
Sprinkle parsley over the top, if using, as a garnish. Serve immediately.
- When buying green beans, look for firm pods that are bright green. Avoid beans that are wrinkled, have brown spots, or mushy ends. They should snap when broken.
- Store green beans in a bag in the crisper for up to five days, but use them as soon as possible for the freshest results. Don't wash them until just before cooking.
- Add one teaspoon of lemon zest along with the optional parsley.
- Add a little spice along with the garlic with a pinch or two of red pepper flakes.
- Include a couple of tablespoons of finely minced onion or shallot with the garlic.
- Toss cooked green beans with a tablespoon or two of grated Parmesan cheese.
- Add 1/4 cup toasted sliced or slivered almonds along with the optional parsley.
- Toss in some crisped, chopped bacon at the end.
- You can also roast or steam green beans.
How to Store
- Leftover green beans will keep for up to three days in a covered container in the fridge.
- Reheat gently in the microwave or in a skillet over medium heat.
Should I Soak Green Beans Before Cooking?
Unlike dried beans, fresh green beans do not require any soaking before cooking. Simply give them a rinse, trim the ends, and cook them as desired.