Green Beans with Garlic (Printable)
Blanched green beans tossed in garlic and olive oil, finished with lemon and toasted almonds for a bright, crisp side.
# What You Need:
→ Vegetables
01 - 1 pound fresh green beans, trimmed
02 - 2 cloves garlic, thinly sliced
→ Oils & Seasoning
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper
→ Optional Garnishes
06 - 1 tablespoon lemon juice
07 - 2 tablespoons sliced almonds, toasted
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes until just tender and bright green.
02 - Drain the green beans and transfer immediately to a large bowl filled with ice water to halt cooking. Drain again and pat thoroughly dry with a clean towel.
03 - Heat olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 1 minute, stirring constantly, until fragrant but not browned.
04 - Add the blanched green beans to the skillet. Toss well to coat in the garlic oil and continue to cook for 4 to 5 minutes, stirring occasionally, until heated through with a slight blistered texture.
05 - Season with sea salt and black pepper. Finish with a drizzle of lemon juice and a sprinkle of toasted sliced almonds if desired before serving.
# Expert Tips:
01 -
- The bright pop of green beans paired with mellow garlic makes dinner feel instantly fresher, even on tired nights.
- This comes together so fast you might even have time to pour yourself a glass of wine before everyone calls for seconds.
02 -
- If you leave the beans in boiling water a second too long, they turn soft and lose their snap—you’ll only make that mistake once.
- I learned that drying the beans really well after blanching lets them blister beautifully when they hit the skillet.
03 -
- If the garlic starts to brown too quickly, slide the pan off the heat and add the beans anyway—it’ll save the dish.
- A dash of ice water after blanching preserves that eye-catching green for hours, so you can prep ahead for parties.