Our quick and easy garlic green beans recipe is perfect for a weeknight dinner. Garlic lovers rejoice! Fresh green beans make this recipe a snap and it pairs perfectly with a variety of main courses from steak to chicken.
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I rely on super quick flavor-packed recipes for dinner. Which is exactly what this sauteed green bean recipe is. We went extra garlicky on this one. Have you heard of 40 cloves of garlic chicken? Think of this fresh green bean recipe as the side dish version of that.
📖Why This Recipe Works
- No Blanching Required- This recipe does not require you to blanch (boiling and then plunging into an ice bath) the green beans before you saute them. We saute then simmer, i.e., the easy way!
- Healthy- Green beans offer vitamin C, vitamin A, and vitamin K, as well as beta-carotene, folate, and potassium making this a healthy side dish! Plus you get all the benefits of fresh garlic. Because we simmer the beans in broth this recipe requires less oil.
This recipe has been popular over the years with 5,000 Pinterest shares and a perfect 5-star rating. It is absolutely one of my favorite ways to make green beans.
As promised, we made this recipe quick and easy. So just a handful of ingredients with loads of flavor. We made each one count.
Fresh Green Beans- Yes fresh, sorry but frozen or canned just doesn't work in this recipe. However, you can sub-sugar snap peas for our string beans here.
Garlic- … lots of garlic. In a pinch, I have even used a tube of garlic paste and the prechopped and jarred kind. Garlic powder won't cut it here. This recipe is for true garlic lovers.
This recipe calls for quite a few garlic cloves so make sure you have at least a half head of garlic on hand. You can mince your garlic with a knife or use a garlic press if you prefer smaller pieces.
You can also use roasted garlic in this recipe for a less intense garlic flavor.
Olive Oil- You can use any high-quality oil like coconut, avocado oil, or even some leftover herb and garlic butter!
Chicken Stock - Or broth adds a richer flavor. You can absolutely sub vegetable stock for vegan. Out of stock? Sub bullion plus water or just use regular water. When using water I like to add a tablespoon of butter or Earth Balance vegan butter to deepen the flavor.
Lemon Juice- A little acid is my favorite way to finish any sauteed vegetable. If you are out of lemon options (bottled or fresh) try 1 teaspoon of cider or red wine vinegar. If using fresh lemon feel free to add the lemon zest for a sharper flavor.
Seasonings- We keep it simple with kosher salt and cracked black pepper. If you are feeling herby fresh parsley or chives is recommended. You can also try a pinch of crushed red pepper flakes.
See the recipe card for exact quantities.
⏲️How to Make Garlic Green Beans
Sauteed green beans should be easy to make (if they aren't- get a new recipe!). And this recipe couldn't be easier. We use a mix of sauteing and simmering to get the perfect bean texture in just a few minutes. Your sauteed green beans should have a beautiful green color and be crisp but fork-tender.
Before starting thoroughly wash the beans in cold water and trim your green beans. You need to just snip off the stem end.
STEP 1- Saute
To start, heat your oil in a large skillet with high sides. Make sure to use one with a well-fitting lid. Add the garlic to Sauté the garlic to bring out the sweetness, just about 30 seconds. Keep an eye on it, you don't want it to burn. Give a stir about halfway through.
Add the green beans to the pan and sauté for 2 minutes, just to get a bit of caramelization. We aren't cooking the beans, just browning them.
Step 2- Simmer
Add the chicken stock and cover for 6 to 8 minutes. This will steam the green beans.
When the green beans are ALMOST done, remove the lid and add the lemon juice, salt, and fresh ground black pepper.
Cook until the liquid evaporates and the green beans are fork-tender. You want the green beans to still have a bit of a snap.
If the green beans get too dry you can add a few tablespoons of water to help them finish cooking. Serve immediately. Be sure to get all the garlicky goodness out of the pan!
🥗What to Serve with Garlic Green Beans
If you enjoyed this recipe please be sure to check out more of our favorite vegetable side dishes!
👩🏻🍳 Expert Tips
This is an easy recipe with no real "trick" except, don't let your beans overcook. Keep an eye on them so they don't get mushy.
Sauteed green beans are meant to be eaten right away. If you have leftovers store them in the refrigerator and reheat them in a pan over medium heat. You will likely need to add additional oil.
How to Meal Prep Green Beans
If you want to meal prep this recipe, chop the garlic and trim the green beans the day before to reduce prep time. Or you can blanch the green beans so they cook quicker. Great for busy weeknights but totally optional.
Leftovers and meal-prepped beans will keep for up to four days in the refrigerator.
More Great Side Dish Recipes
💬Frequently Asked Questions
You don't need to boil your green beans before sauteeing them. Or plunge them in ice water.
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Garlic Green Beans
- Wash and trim the ends of the green beans.1 lb fresh green beans
- Heat the olive oil n a large skillet over medium heat. Add the minced garlic and cook 30 seconds. Add the green beans and toss to coat.1 Tablespoon extra-virgin olive oil, 4 Tablespoons garlic
- Add the chicken (or vegetable) stock and cover the skillet. Cook 6 to 8 minutes until green beans are bright green and al dente.⅓ cup chicken or vegetable stock
- Uncover the skillet and add the salt and lemon juice. Cook until liquid evaporates and green beans are tender. Add a few cracks of black pepper and add additional salt if needed.1 Tablespoon lemon juice, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper
- Leftovers: Store leftover green beans in an airtight container in the fridge for up to 4 days.
- Meal Prep: Chop the garlic and trim the green beans ahead of time. Or you can blanch the green beans so they cook quicker.