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Sauteed Green Beans with Garlic and Lemon

Sauteed green beans are quickly blistered in a hot skillet until crisp-tender, then tossed with golden garlic, lemon zest, and toasted almonds. This American side dish delivers bright, tangy flavor with a lightly spicy finish from red pepper flakes.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Sauteed green beans
  • 1 lb fresh green beans Trimmed
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic Thinly sliced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 tbsp sliced almonds Toasted

Equipment

  • 1 cast iron skillet

Method
 

Sear the green beans
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. The surface should look slick and ready to sizzle.
  2. Add green beans and cook 6-8 minutes, tossing, until blistered and crisp-tender. You should see charred-looking spots and bright green color.
  3. Reduce heat to medium, then add butter and garlic and cook 1-2 minutes until golden. Keep tossing so the garlic browns without burning.
Season and finish
  1. Season with salt, black pepper, and red pepper flakes. Stir until the seasonings evenly coat the beans.
  2. Toss with lemon zest, lemon juice, and toasted sliced almonds, then serve. The almonds should stay lightly crisp and the lemon should look glossy on the beans.

Notes

For the best blistering, cook the beans in a single layer and avoid crowding the skillet. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium-low for 2-3 minutes. Freezing is not recommended because the beans can soften too much. For a dairy-free swap, use olive oil in place of butter.