Garlic Green Beans
Blanching green beans in salted boiling water for two minutes, then shocking them in ice water, sets a vivid green color that survives the sauté. Garlic cooked in butter until just fragrant — not browned — adds richness without overpowering the beans' fresh snap.
Side · Gluten‑free • 12 min
Servings:4 servings
Ingredients
- 1 pound fresh green beans, ends trimmed
- Kosher salt
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- ¼ teaspoon red pepper flakes (optional)
- Freshly ground black pepper
- Juice of ½ lemon
Steps
- Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water and set nearby.
- Drop green beans into the boiling water. Cook until bright green and crisp-tender, 2–3 minutes. Drain and immediately transfer to the ice water. Once cool, drain again and pat dry.
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden, about 1 minute.
- Add the blanched green beans to the skillet. Toss to coat in the garlic oil and cook until heated through, about 2 minutes.
- Season with salt and pepper. Remove from heat, squeeze lemon juice over the top, and serve.
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