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Sauteed Green Beans

Sauteed green beans cook in a 12-inch skillet until crisp-tender, with a few browned spots and fragrant garlic. A brief covered cook with water helps soften the beans before they finish browning uncovered.
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Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb fresh green beans trimmed
  • 0.25 cup water
  • 2 cloves garlic minced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet

Method
 

  1. Heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Add the green beans and water, cover, and cook over medium heat for 4 minutes.
  3. Uncover and cook, tossing occasionally, for 3 to 5 minutes, until the water evaporates and the beans are crisp-tender with a few browned spots.
  4. Stir in the garlic, salt, and black pepper and cook for 30 seconds, until fragrant.

Notes

For the best texture, cook the green beans uncovered until the water evaporates and a few browned spots appear. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the beans may lose their crisp-tender texture.