Sautéed Green Beans with Garlic

Simple preparation allows good ingredients to stand on their own. Blanching the green beans first preserves their color and structure, while a quick sauté with garlic deepens their flavor without softening them too much. The result is crisp-tender, lightly seasoned, and balanced with a squeeze of fresh lemon just before serving — a straightforward side that complements nearly any meal.

Ingredients

Method

Nutrition

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Step 1

Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3–5 minutes, until they are bright green and crisp-tender.

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For

4

M

I

1

lb

Fresh green beans, trimmed

1

tbsp

Olive oil, or butter

2-3

cloves

Garlic, minced

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Per Serving

Calories

73kcal

Fat

3.6g

Carbs

10g

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Notes

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