By vinod May1,2024



  • 1 pound green beans, trimmed
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: lemon zest, crushed red pepper flakes, grated Parmesan cheese.


  1. Heat olive oil in a large skillet over medium heat.
  2. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
  3. Add green beans to the skillet and toss to coat them in the garlic-infused oil. Spread them out evenly in the skillet.
  4. Cook the green beans, stirring occasionally, for about 8-10 minutes or until they are tender but still crisp.
  5. Season with salt and pepper to taste. If desired, add optional ingredients like lemon zest or crushed red pepper flakes for extra flavour.
  6. Transfer the sautéed green beans to a serving dish and serve hot. You can also sprinkle some grated Parmesan cheese over the top before serving for an added savoury kick.

This garlic green beans recipe is exceptionally good for several reasons:

  1. Flavourful Garlic Infusion: The minced garlic is sautéed in olive oil, creating a flavourful base for the green beans. As the green beans cook, they absorb the delicious garlic aroma and flavour, enhancing their taste.
  2. Simple Ingredients: With just a handful of basic ingredients like green beans, garlic, olive oil, salt, and pepper, this recipe is easy to prepare and doesn’t require any fancy or hard-to-find ingredients.
  3. Quick and Easy Preparation: This recipe comes together in just a few simple steps and takes only about 15 minutes to cook. It’s perfect for busy weeknights when you need a quick and healthy side dish to accompany your meal.
  4. Versatile: While this recipe is delicious as written, it’s also highly adaptable. You can customise it to suit your taste preferences by adding optional ingredients like lemon zest, crushed red pepper flakes, or grated Parmesan cheese for extra flavour and flair.
  5. Nutritious and Healthy: Green beans are low in calories and packed with essential nutrients like vitamins A, C, and K, as well as fibre. By sautéing them with garlic and olive oil instead of frying or smothering them in heavy sauces, you preserve their nutritional value and create a healthy side dish that’s still full of flavour.

Here are some tips and tricks to ensure your sautéed green beans with garlic turn out perfectly:

  1. Choose Fresh Green Beans: Look for bright green beans that are firm and free from blemishes. Fresh green beans will have the best flavour and texture.
  2. Trim the Ends: Before cooking, trim the ends of the green beans to remove any tough or woody stems.
  3. Preheat the Skillet: Make sure your skillet is preheated before adding the green beans. This helps them cook evenly and prevents them from becoming soggy.
  4. Don’t Crowd the Pan: Spread the green beans out in a single layer in the skillet. Crowding the pan can cause them to steam rather than sauté, resulting in a less desirable texture.
  5. Use High Heat: Sauté the green beans over medium to medium-high heat. This allows them to cook quickly while still maintaining their crispness.
  6. Don’t Overcook: Keep an eye on the green beans as they cook and remove them from the heat when they are tender but still crisp. Overcooking can result in limp, mushy beans.
  7. Season Generously: Season the green beans with salt and pepper to taste. Don’t be afraid to add other seasonings like garlic powder, onion powder, or herbs for extra flavour.
  8. Add Garlic Towards the End: Minced garlic can burn easily, so add it to the skillet a minute or two before the green beans are done cooking. This ensures that the garlic becomes fragrant and flavorful without burning
  9. Finish with Optional Ingredients: Sprinkle optional ingredients like lemon zest, crushed red pepper flakes, or grated Parmesan cheese over the sautéed green beans just before serving for an extra burst of flavour.

Serve Immediately: Sautéed green beans are best served hot right out of the skillet. Enjoy them as a delicious and nutritious side dish alongside your favourite main course.

By vinod

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