These Sauteed Green Beans are tossed with olive oil, garlic, and lemon for a simple yet tasty side dish. Fresh, crunchy, and ready in just 10 minutes, these are a great addition to nearly any meal.
Sauteed green beans are the perfect example of how sometimes the most simple dishes are the best ones. These are something you’d expect to find at a nice steakhouse but in reality, they take just a handful of ingredients and a few minutes to make at home. They’re my go-to for a quick veggie side dish for both casual dinners and holidays.
Why You’ll Love This Sauteed Green Beans Recipe
Here are a few reasons why I love this green bean recipe.
- Fresh and crunchy. This recipe uses microwavable snipped green beans and sauteeing them keeps them fresh, bright, and crunchy. Garlic and lemon give a burst of fresh flavor to the dish too.
- EASY. Making sauteed green beans really could not be any easier. Altogether, it takes just 10 minutes or so to make them.
- Great for the holidays. This is one of those vegetable sides I keep on hand for “nice” dinners and holidays. Even though it comes together in minutes, it looks like something from a restaurant.
Love green beans? Be sure to check out my green bean stuffing, classic green bean casserole, and fried green beans too.
Recipe Ingredients
This easy green bean recipe is made with just a few ingredients. Scroll down to the recipe card below for measurements.
- Green beans – I used the microwavable bag of snipped green beans.
- Garlic
- Olive oil – For sauteing.
- Lemon – You’ll need both lemon zest and lemon juice. Be sure to zest the lemon first.
- Pine nuts – Add a crunchy texture to the green beans.
- Parmesan cheese – Fresh parmesan is best here.
- Salt & pepper
Can I Use Fresh Green Beans?
Yes! You can use fresh green beans (12-16 ounces) that you can buy in bulk. You’ll just need to adjust the recipe slightly.
If you buy the beans in bulk, make sure to wash and snip the ends of the beans, and add them to a large pot of boiling water with ¼ teaspoon of salt. Cook for 3-5 minutes, then drain and add to a bowl of ice water to stop the beans from continuing to cook and turning mushy.
If you use 1 pound of green beans, increase the garlic to 4 cloves, the parmesan to ½ cup, and the pinenuts to 1/3 cup.
How To Saute Green Beans
Here’s an overview of how to make lemon garlic sauteed green beans. You can find the printable version of the instructions in the recipe card below.
- Cook the beans. Pierce the bag of green beans and cook on high for 3 minutes. Set aside. (See instructions above if using fresh bulk green beans.)
- Toast the nuts. Heat a skillet to medium and toast the pine nuts until golden brown. Remove from the pan immediately.
- Cook the garlic. Heat the olive oil in the skillet. Add the garlic and cook until fragrant.
- Add the beans. Stir the green beans in with the garlic for 2-3 minutes, stirring to coat in the oil, until the beans begin to brown.
- Finish. Remove the skillet from the heat. Add the lemon, parmesan, and toasted pine nuts. Toss to combine. Add salt and pepper then toss again.
Tips & Variations
Here a few tips for the best sauteed green beans, as well as some variations.
- Don’t burn the nuts. Be aware that the pine nuts can be very quickly, so keep a close eye on them. Remove them from the skillet immediately so they don’t continue to cook.
- Try other nuts. These green beans are also delicious with toasted sunflower seeds or toasted almond slivers!
- Taste test. After you add the first bit of salt and pepper, I recommend tasting a bean and adding more seasoning as desired.
- Another garlic option. There is another method to flavor the oil which is to add the whole cloves without mincing first to the hot oil until they are soft and then discard the cloves before adding the beans. It’s very flavorful and you won’t have pieces of garlic in the beans.
Serving Suggestions
Sautéed green beans make a simple side dish for any dinner. They pair well with nicer dishes, like pan seared steak, for an easy and elegant dinner.
You could also whip them up for the holidays and serve them alongside the holiday ham or Thanksgiving turkey.
Proper Storage
- Fridge. Store leftover sauteed green beans in an airtight container in the fridge for 2-3 days.
- Reheat. Reheat on the stovetop until heated through or in the microwave. Take care to not burn the pine nuts when reheating on the stovetop.
More Veggie Dish Dishes To Try
- Glazed Carrots
- Fried Okra
- Corn Salad
- Caprese Asparagus
- Cheesy Carrot Casserole
- Southern Collard Greens
Sauteed Green Beans
Ingredients
Instructions
- Pierce the bag of green beans and cook for 3 minutes on high. Set aside.
- In a large skillet, heat over medium and add the pinenuts to the dry skillet. Stir and toast the pinenuts until they are golden brown. Be careful as they can burn quickly.
- Remove the pinenuts immediately from the pan and place in a bowl as they will continue to cook and possibly burn. Set aside.
- Add the olive oil to the same skillet over medium heat.
- Add the minced garlic and stir to cook until the garlic is fragrant, but not brown. Be careful as the garlic may spit and splatter in the hot grease.
- Add the green beans to the pan and stir fry over medium heat for approximately 2-3 minutes, tossing and stirring to coat the beans in the garlicy oil until the beans begin to brown on most sides.
- Remove the skillet from heat and add the lemon juice, lemon zest, parmesan cheese, and toasted Pinenuts. Toss to combine.
- Add a ½ teaspoon of salt and ¼ teaspoon of black pepper and toss again.
- Taste a bean and add more salt and/or pepper until you reach your desired flavor.
- Enjoy!
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2 comments on “Sauteed Green Beans”
I used the fresh green bean in boiling water method and they were delicious! I will definitely do this again and not wait for any special occasion!
Thanks Diane!