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 pairs perfectly with baked chicken or grilled steaks.
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Things have been quite busy in the Peel household but no too busy find time for healthy cooking. Would you expect anything less?
This is why I have been relying on super quick flavor-packed recipes for dinner. Which is exactly what this sauteed green bean recipe. We went extra garlicky on this one. Have you heard of 40 cloves garlic chicken? Think of this fresh green bean recipe as the side dish version of that.
As promised, we made this recipe quick and easy. So just a few 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. Green beans offer vitamin C, vitamin A, and vitamin K, as well as beta-carotene, folate, and potassium making this a healthy side dish!
- Garlic- … lots of garlic. You can use fresh or prechopped out of the jar. In a pinch, I have even used a tube of garlic paste. Garlic powder won't cut it here. This recipe is for true garlic lovers. Besides, why would you want to skip on all the great health benefits fresh garlic has?
- 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.
- Seasonings- We keep it simple with kosher salt and cracked black pepper. If you are feeling herby fresh parsley or chives is recommended.
How to Make This Recipe
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 saute or steaming to get the perfect bean texture in justa few minutes.
To start, melt olive oil or ghee in a large skillet (make sure to use one with a well-fitting lid). Sauté the garlic to bring out the sweetness, just 30 seconds. Keep an eye on it, you don't want it to burn.
Add the green beans and sauté for 2 minutes, just to get a bit of caramelization. We aren't cooking the beans, just browning them.
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 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!
Sauteed green beans are meant to be eaten right away. If you have leftovers store in the refrigerator and reheat 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 par-cook by only steaming for 4 minutes and then reheat as needed, either stovetop sautee or microwave.
Leftovers and meal prepper beans will keep for up to four days in the refrigerator.
If you enjoyed this recipe please be sure to check out more of our favorite vegetable side dishes!
Some of my favorites are:
- Roasted Zucchini
- Baked Eggplant
- Spicy Avocado Coleslaw
- Simple Sauteed Greens
- Modern Green Bean Casserole
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Garlic Green Beans
- Wash and trim the ends of the green beans.
- Heat oil or ghee in a large skillet over medium heat. Add the garlic and cook 30 seconds. Add the green beans and toss to coat.
- Add the chicken (or vegetable) stock and cover skillet. Cook 6 to 8 minutes until green beans are al dente.
- 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.