Sautéed Green Beans with Garlic and Herbs
Bright, crisp-tender beans with a savory herb finish
Why This Recipe Works
Sautéing the beans until spotty brown before steaming them with a splash of water ensures they remain vibrant and crisp-tender. This method builds a foundation of charred flavor while achieving perfect texture in a single pan.
Instructions
Mash the butter, garlic, and thyme together in a small bowl until well combined and set aside.
Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until the oil is shimmering but not smoking.
Add the green beans and a pinch of salt. Cook, stirring occasionally, until the beans are spotty brown and partially softened, 4 to 6 minutes.
Pour in the water and immediately cover the skillet with a tight-fitting lid. Reduce the heat to medium and cook until the beans are bright green and crisp-tender, about 2 minutes — if using particularly large or tough beans, add an extra tablespoon of water and cook for another minute.
Remove the lid and increase the heat to medium-high. Cook until the moisture has completely evaporated, about 1 minute.
Add the prepared garlic-butter mixture to the pan. Toss the beans constantly until they are glossy, well-coated, and the garlic smells fragrant, about 1 minute.
Remove the pan from the heat, stir in the lemon juice, and season with additional salt and pepper to taste. Serve immediately while hot and vibrant.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
