Easy Sautéed Green Beans (Garlic & Lemon)

Quick, crisp-tender sautéed green beans with garlic (and an optional squeeze of lemon) — a simple 15-minute side dish that goes with almost anything.

Amanda

Prep Time 5

Cook Time 10

Total Time 15

Serving Size servings

Equipment

Large skillet or sauté pan (10–12 inches) with lid
cutting board
sharp knife
Wooden spoon or spatula
Measuring spoons
Colander
Tongs (optional)

Ingredients

1 lb fresh green beans trimmed (haricot verts or regular)
2 tbsp olive oil or butter
3 cloves garlic minced (or 1/2 tsp garlic powder)
0.5 tsp salt
0.25 tsp black pepper
1 tbsp lemon juice optional, to finish

Instructions

Rinse green beans under cold water, pat dry, and trim off the stem ends.
Heat olive oil (or butter) in a large skillet over medium-high heat.
Add green beans in a single layer. Let them cook undisturbed for 2–3 minutes so they start to brown.
Stir and continue sautéing 3–4 minutes more, until the beans are bright green with a few browned spots.
Add minced garlic during the last minute of cooking and toss until fragrant (about 30–60 seconds).
Season with salt and black pepper. Toss well, then remove from heat.
Optional: finish with a splash of lemon juice for brightness. Serve immediately while hot and crisp-tender.

Notes

Tips: Don’t crowd the pan—cook in batches for best browning. Add garlic at the end so it doesn’t burn. For extra heat, add a pinch of red pepper flakes. Leftovers keep 3–4 days and reheat best in a skillet.

Nutrition