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Easy Garlicky Green Beans

Easy garlicky green beans with a quick blanch-then-sauté method for crisp-tender texture. Fresh green beans are boiled briefly, shocked in ice water, then tossed in garlicky olive oil with lemon and parsley.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Green beans
  • 1 lb fresh green beans Trimmed.
Seasoning and aromatics
  • 2 tbsp olive oil
  • 5 garlic cloves Minced.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp lemon juice
  • 1 tbsp butter
  • 1 tbsp chopped fresh parsley

Equipment

  • 1 sheet pan

Method
 

Blanch the green beans
  1. Bring a large pot of salted water to a boil.
  2. Add green beans and cook for 3–4 minutes.
  3. Drain and immediately transfer to ice water.
Sauté with garlic and finish
  1. Heat olive oil in a large skillet over medium heat.
  2. Add garlic and sauté for 30 seconds until fragrant.
  3. Add green beans and toss well.
  4. Stir in butter, salt, and pepper.
  5. Cook for 4–5 minutes until beans are tender-crisp, and keep tossing so they cook evenly.
  6. Add lemon juice and parsley, then toss for 30 seconds to coat.
  7. Serve immediately while hot and bright.

Notes

To keep the beans crisp, don’t skip the ice-water shock—get them in and out quickly after blanching. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet over low heat. Freezing is not recommended because the texture softens. For a dairy-free option, replace the butter with an extra 1 tablespoon olive oil.