Garlic Butter Green Beans
This classic green beans recipe delivers perfectly crisp-tender beans with rich garlic butter flavor, finished with a bright squeeze of fresh lemon. Ready in under 20 minutes, it's the ideal side dish for both weeknight dinners and holiday tables.
Equipment
- Large pot - for blanching
- Large skillet or sauté pan - 12-inch recommended
- Colander or strainer
- Large bowl - for ice bath
- Tongs or Wooden Spoon
- Cutting board and knife - for trimming beans and mincing garlic
- Measuring spoons
- Zester or microplane - optional, for lemon zest
Ingredients
- 1.5 lbs fresh green beans - 680g, ends trimmed
- 2 tablespoons unsalted butter - divided
- 1 tablespoon olive oil
- 4 cloves garlic - minced
- 0.5 teaspoon kosher salt - plus more for blanching water
- 0.25 teaspoon black pepper - freshly ground
- 0.25 teaspoon red pepper flakes - optional, for a little heat
- 1 tablespoon fresh lemon juice
- 0.5 lemon zest - of half a lemon, optional
- 2 tablespoons Parmesan cheese - grated, optional for serving
Instructions
- Rinse green beans thoroughly and pat dry. Snap or trim off stem ends, cutting longer beans in half if desired.
- Bring a large pot of generously salted water to a rolling boil. Prepare an ice bath in a large bowl.
- Add beans to boiling water and cook for 3–4 minutes until bright green and crisp-tender. Do not overcook.
- Transfer immediately to ice bath using tongs or a slotted spoon. Cool for 2–3 minutes, then drain and pat thoroughly dry.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter melts and foams.
- Add dried green beans in a single layer. Cook without stirring for 2 minutes, then toss and cook for 1–2 more minutes until lightly charred.
- Push beans to edges, add remaining butter to center with minced garlic. Cook 30–45 seconds until fragrant, stirring constantly. Add red pepper flakes if using.
- Toss beans to coat with garlic butter, season with salt and pepper to taste.
- Remove from heat, squeeze fresh lemon juice over beans and toss. Add lemon zest if desired.
- Transfer to serving platter and sprinkle with Parmesan cheese if using. Serve immediately while hot.
Notes
- Dry beans thoroughly: Excess moisture creates steam in the skillet, preventing browning and producing soft, pale beans.
- Don't skip the ice bath: This preserves the bright green color and prevents overcooking before the sauté.
- Watch the garlic: It burns quickly and becomes bitter. Cook just 30–45 seconds until fragrant and lightly golden.
- Avoid overcrowding: If your skillet is small, cook the beans in two batches to ensure proper browning.
- Bacon variation: Cook chopped bacon in the skillet first, then use rendered fat to sauté the beans and crumble bacon on top.
- Make ahead: Blanch beans up to one day in advance. Store in the refrigerator, then sauté just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet for best texture.
- Freezing: Freeze sautéed beans in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
- Vegan option: Use olive oil only, omit butter and Parmesan, for a still-flavorful result.
- Use fresh garlic: Pre-minced garlic from a jar lacks the bright, aromatic flavor of fresh cloves.