Sauteed Green Beans

Green Beans are so versatile aren’t they? Sauteeing them is easy and they stay crisp and delicious.  I made this as a side to my Cauliflower and Onion Linguine but it would also go great with chicken, beef or just about anything else.


Sauteed Green Beans

  • 1 tbsp olive oil
  • 1 lb fresh green beans, trimmed and cut on the bias into 2 inch lengths
  • Kosher salt and pepper
  • 3 garlic cloves, minced
  • ¼ cup water
  • 1 tsp fresh lemon juice
  • Freshly grated parmesan cheese


  1. Heat 2 tsp of oil in a 12 inch non-stick skillet over medium heat.  Add the beans and ¼ tsp salt and cook until spotty brown, 4 to 6 minutes.
  2. Clear the center of the skillet and add the remaining tsp oil and garlic.  Cook, mashing the mixture into the pan, until fragrant, about 30 seconds. Stir into the beans.
  3. Add the water, cover, and cook until the beans are bright green and still crisp, about 2 minutes.  Uncover, increase the heat to high and cook until the water evaporates and the beans are crisp-tender and lightly browned, 3 to 5 minutes. 
  4. Remove pan from the heat, add lemon juice, salt and pepper to taste and serve.
  5. Sprinkle with parmesan cheese if desired.

 From America’s Test Kitchen: Healthy Family Cookbook

And sprinkled with parmesan.



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