Simple Garlic Green Beans

Food doesn't always need to be fancy. Sometimes the simplest treatment - a drizzle of good olive oil, a splash of lemon juice, or a bit of fresh herbs - is enough to make flavors sing. Simple food treatments are incredibly quick and easy, two things I highly value in cooking. Well, in anything really.

After many years of overcooked green beans I finally wised up and applied this concept to green beans - so often treated as a side dish afterthought - and found that green beans really shine when treated with the lightest hand. After some trial and error (mostly error) I hit on an easy and simple cooking method that works really, really well EVERY TIME. (Very important!) The beans crisp-tender and the garlic and lemon juice add just enough flavor without being overwhelming.

I almost didn't post this recipe because I thought it was too easy and simple. But then I realized that this is something people would actually use - not just pin and never look at again. On top of being really, really easy, this recipe is just about perfect for spring and summer. Since I pretty much live for summer, it's really a win all around.


The actual cooking for this recipe goes quickly, so make sure all of your ingredients are prepped and ready before you start and keep a pan lid and tongs close at hand.

Wash and trim 1-1 1/2 pounds green beans (I used 1 pound this time). I usually keep the beans long, but feel free to cut them into smaller pieces if you'd like. Make sure the beans are nice and dry before cooking them.

Once the beans are trimmed, heat 1 tablespoon grapeseed oil or olive oil (use 1 1/2 tablespoons oil if you're cooking 1 1/2 pounds of green beans) in a large skillet over medium-high heat. Make sure you're using a large enough skillet because the beans won't cook well if the skillet is too crowded. The oil should be really hot and shimmery, but not smoking.

Add the green beans to the skillet and toss a couple of times to coat in oil. Let them cook at medium-high heat for 2-3 minutes, tossing occasionally. The beans should just barely start cooking through and turning a bright green color.

Turn the heat down to medium-low. Add 1 large clove grated or finely (finely!!) minced garlic, toss quickly and let it cook for 30 seconds to 1 minute. You want the garlic to cook a bit and adhere to the beans, but you don't want it to burn. (I really recommend grating the garlic - I use this microplane but you could also use the small holes on a box grater. You could also use a garlic press, or use this handy method to make a garlic puree.) 

Add juice from 1/2 lemon (around 1-2 tablespoons), toss the beans, then quickly cover the pan. The lemon juice will deglaze the pan a bit and create steam the beans just a bit.

Cook, covered, for 2-3 minutes then uncover the pan and remove from heat. At this point the beans should be bright green with some dark cooking spots. They'll be nicely cooked on the outside but crisp-tender in the middle. Season with a pinch of salt and a twist or two of freshly ground black pepper.

I like to serve these topped with sliced or chopped nuts - sliced almonds or cashew pieces are particularly good - and an extra splash or two of lemon juice. I didn't have any fresh herbs the day I cooked these, but a small handful of chopped basil or parsley is also really good.

These are best when served pretty quickly after cooking. I typically make these green beans just before serving the meal.

Simple Garlic Green Beans
Serves 4

1-1 1/2 pounds green beans, washed and trimmed
1-1 1/2 tablespoons grapeseed oil or olive oil
1 large garlic clove, grated or very finely minced
Juice from 1/2 lemon (1-2 tablespoons)
Salt and freshly ground black pepper, to taste
Sliced or chopped nuts and chopped fresh herbs for serving (optional)

1. Heat oil in a large skillet over medium-high heat until the oil is very hot and shimmery but not smoking. Add the green beans and toss a few times to coat in oil.

2. Cook for 2-3 minutes, tossing a few times, until the beans start turning bright green and start cooking on the outside.

3. Turn heat down to medium-low. Add garlic and cook for 30 seconds - 1 minute, tossing repeatedly so the garlic doesn't burn.

4. Add lemon juice then cover the pan. Cook for 2-3 minutes. Uncover, remove from heat, and season with a pinch of salt and freshly ground black pepper. Serve immediately, garnished with chopped nuts and fresh herbs.