Sautéed Green Beans
Published June 4, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large garlic cloves, minced
1 pound green beans, trimmed
Salt and black pepper
½ lemon
Nutritional analysis per serving (4 servings)
10 grams carbs; 15 milligrams cholesterol; 124 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 4 grams fiber; 319 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter with the olive oil in a large skillet (with a lid) over medium heat. Add the garlic and swirl into the butter mixture until fragrant, about 1 minute. You don’t want the garlic to take on much color, just to become tender.
- Step 2
Add the green beans and toss well, until they’re coated in the butter and garlic mixture. Cover and cook for about 2 minutes (the beans will begin to steam and will brighten in color to a more lively green), then remove the pan from the heat, uncover and toss again. (The goal is to make sure all the beans have an opportunity to make contact with the bottom of the pan.) Return the covered pan to the heat and cook, tossing every so often, until the beans are tender and cooked through but with a bit of a snap, about 3 minutes. Season with salt and pepper and finish with a squeeze of lemon.
Private Notes
Comments
I must say, I always parboil the beans first in the same pan, then remove, drain, then cook the oil/butter and saute the garlic at a fairly low heat to make sure they don't brown, then readd the beans where they take just a minute to get back to heat. Still one pan, beans aren't as brown but the garlic is soft and perfect.
Sounds like a variation of the basic Chinese way to cook greens, ideally in a wok. Start with smashed garlic in hot oil (I use canola oil for health reasons), remove garlic, toss in veggies to sear in flavors, add a bit of water, cover to steam under lower heat, when veggies are bright green and al dente, can add a cornstarch paste to thicken remaining liquid, add flavoring as desired, serve.
Two local restaurants that brown the minced garlic result in green beans (and spinach) that is so fabulous it sells the dishes they accompany. People seriously come in to get the green beans! The other cook just softens the garlic and the result is lame.
Used a garlic press, too garlicky! Next time, I will just use a whole garlic clove to infuse the sauce.
Easy way to cook fresh green beans - a good recipe I will use again and again. I agree that cooking is a little longer than indicated.
Neede more time, like a minute or two on the last cooking round. Love the "snap"!