What Makes This Recipe So Good
These are really the best green beans I’ve ever had — ask my 3-year-old, she was eating them by the fistful! This recipe lets the green beans shine with a few simple seasonings. A long sauté time makes these green beans brown and crispy on the outside with a soft, sweet texture inside. Talk about perfect veggies!Sautéed green beans are the perfect side for a weeknight meal or a holiday spread. The options are endless! Pair them with Marry Me Chicken, The Best Filet Mignon Recipe Ever, Garlic and Herb Sous Vide Turkey, Instant Pot BBQ Chicken, Salmon Meuniere, Whole30 Spaghetti and Meatballs – whatever you like!
Key Ingredients
Fresh Green Beans – The canned green beans just don’t compare to fresh ones. If you can’t get any fresh green beans, use frozen! The freezing process locks in nutrients and keeps them closer to fresh than the canning liquid will.Garlic- Everything is better with garlic, and this dish is no exception! Our trick is to add it at the end of cooking, so the garlic stays fresh and flavorful, never burned.Lemon Zest – Don’t forget the zest! This easy citrus addition brings a little lemon to the plate without overwhelming the dish like straight lemon juice can.
Chef’s Tips
Make sure you add the garlic near the end of cook time! Sautéed garlic is delicious but can burn quick. If you add this earlier in the cooking time, it will be burnt by the time the sautéed green beans are done.Remove the skillet from the heat before adding the lemon zest! Like the garlic, it can burn fast, so it’s best to add this at the very end, give the dish a quick stir, and serve! Adding it at the end also gives the dish a fresh lemony taste.
More Delicious Veggie Recipes
Oven Roasted OkraSautéed ZucchiniSweet Potato SouffléRoasted Sweet Potato SaladInstant Pot Corn on the Cob with Honey ButterAir Fryer AsparagusItalian Green Beans
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