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Sauteed green beans with cherry tomatoes sizzling in a cast iron skillet

Sauteed Green Beans (Garlic Butter & Lemon)

Crisp-tender green beans sauteed in garlic butter with a bright lemon finish and optional toasted almonds or parmesan. One pan, ready in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh green beans trimmed
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter divided
  • 3 cloves garlic thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest optional
  • 2 tablespoons water
  • Optional garnish: 2 tablespoons sliced almonds toasted, or 2 tablespoons grated parmesan

Method
 

  1. Trim the stem ends off the green beans, rinse, and dry them thoroughly with a towel.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter foams.
  3. Add the green beans in a single layer and sear undisturbed for 2 to 3 minutes until lightly charred in spots.
  4. Stir, season with salt, pepper and red pepper flakes, and cook 3 to 4 minutes more, tossing often, until crisp-tender.
  5. Add the water, cover for 1 minute to steam, then uncover and cook off any remaining water.
  6. Push the beans aside, add the remaining butter and the sliced garlic, and cook 30 seconds to 1 minute until fragrant.
  7. Remove from the heat, toss with the lemon juice and zest, garnish if using, and serve immediately.

Notes

  • Dry the beans well before cooking so they sear instead of steam.
  • Do not crowd the pan; cook in batches if doubling the recipe.
  • Add the garlic in the last minute so it stays sweet and does not burn.
  • Leftovers keep 4 days in the fridge; reheat in a hot skillet, not the microwave.