These sautéed green beans are a quick, vibrant side dish that brings a burst of freshness to any meal. Crisp-tender beans are tossed in a hot pan with garlic and olive oil, creating a perfect balance of earthy flavors and a hint of savory richness. Ready in just 10 minutes, they’re an effortless way to add color and nutrition to your plate without sacrificing time or taste.
The beans retain their satisfying crunch while soaking up the aromatic garlic, making every bite a delightful mix of textures and flavors. Whether paired with a hearty main or enjoyed on their own, this dish is a simple yet elegant addition to your table. It’s proof that great food doesn’t have to be complicated—just fresh, flavorful, and fast.
Fresh & Flavorful Ingredients
- 1 tablespoon fresh lemon juice (or substitute with white wine vinegar for a tangy twist)
- 1 garlic clove, grated (use a microplane for fine grating)
- ½ teaspoon Dijon mustard (adds a subtle tang and creaminess)
- ½ teaspoon sea salt (adjust to taste)
- 1 tablespoon fresh thyme leaves (or substitute with 1 teaspoon dried thyme)
- 2 teaspoons extra-virgin olive oil (for sautéing)
- 12 ounces fresh green beans, trimmed (look for bright, crisp beans)
- 3 tablespoons water (helps steam the beans)
- Freshly ground black pepper (to taste)
Simple Step-by-Step Instructions
- Prepare the dressing: In a large bowl, whisk together the lemon juice, grated garlic, Dijon mustard, sea salt, and several grinds of black pepper. Stir in the fresh thyme leaves. Set aside.
- Cook the green beans: Heat the olive oil in a large skillet over medium heat. Add the trimmed green beans and toss to coat evenly in the oil.
- Steam the beans: Add the water to the skillet, cover, and cook for 5 minutes, or until the beans are tender but still have a slight bite (al dente).
- Toss and serve: Transfer the cooked green beans to the bowl with the lemon mixture. Toss to coat evenly. Season with additional salt and pepper if needed. Transfer to a serving platter, leaving any excess water behind.
Perfect Pairings: Serving Suggestions
These sautéed green beans make a vibrant side dish for almost any meal. Try pairing them with grilled chicken or roasted salmon for a light, healthy dinner. They also complement heartier dishes like mashed potatoes or garlic butter steak for a balanced plate. For a vegetarian option, serve alongside quinoa or roasted sweet potatoes.
Quick Storage & Reheating Tips
Store leftover green beans in an airtight container in the fridge for up to 3 days. To reheat, simply toss them in a skillet over medium heat for 2-3 minutes until warmed through. Avoid microwaving, as it can make them soggy. If the beans seem dry, add a splash of water or olive oil while reheating to restore their freshness.
Easy Recipe Variations
Switch up the flavors by swapping lemon juice for balsamic vinegar or adding a pinch of red pepper flakes for a spicy kick. For a richer taste, sprinkle with toasted almonds or crumbled feta cheese before serving. You can also experiment with different herbs like rosemary or oregano instead of thyme.
Time-Saving Kitchen Hacks
To save prep time, use pre-trimmed green beans available at most grocery stores. If you’re grating garlic, try using a microplane for quick, mess-free results. For even faster cooking, blanch the green beans in boiling water for 2 minutes before sautéing—this reduces the skillet time to just 2-3 minutes.
Sautéed Green Beans
Ingredients
- 1 tablespoon fresh lemon juice
- 1 clove garlic, grated
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- 1 tablespoon fresh thyme leaves
- 2 teaspoons extra-virgin olive oil
- 12 ounces fresh green beans, trimmed
- 3 tablespoons water
- Freshly ground black pepper
Instructions
- In a large bowl, whisk together the lemon juice, garlic, mustard, salt, and several grinds of pepper. Stir in the thyme leaves.
- Heat the olive oil in a large skillet over medium heat. Add the green beans and toss to coat. Add the water, cover, and cook 5 for minutes, or until the beans are tender but still have a slight bite. Transfer to the bowl with the lemon mixture and toss. Season to taste and transfer to a serving platter, leaving any excess water behind.