These sautéed green beans are absolutely delicious! With butter, garlic, and bright lemon zest, this side dish will become an instant favorite. Tons of flavor, easy to make, and family friendly, too, it doesn’t get better than that.
What Makes This Recipe So Good
- These are really the best green beans I’ve ever had — ask my 3-year-old, she was eating them by the fistful! This recipe lets the green beans shine with a few simple seasonings.
- A long sauté time makes these green beans brown and crispy on the outside with a soft, sweet texture inside. Talk about perfect veggies!
- Sautéed green beans are the perfect side for a weeknight meal or a holiday spread. The options are endless! Pair them with Marry Me Chicken, The Best Filet Mignon Recipe Ever, Garlic and Herb Sous Vide Turkey, Instant Pot BBQ Chicken, Salmon Meuniere, Whole30 Spaghetti and Meatballs – whatever you like!
Fresh Green Beans – The canned green beans just don’t compare to fresh ones. If you can’t get any fresh green beans, use frozen! The freezing process locks in nutrients and keeps them closer to fresh than the canning liquid will.
Garlic- Everything is better with garlic, and this dish is no exception! Our trick is to add it at the end of cooking, so the garlic stays fresh and flavorful, never burned.
Lemon Zest – Don’t forget the zest! This easy citrus addition brings a little lemon to the plate without overwhelming the dish like straight lemon juice can.
- Make sure you add the garlic near the end of cook time! Sautéed garlic is delicious but can burn quick. If you add this earlier in the cooking time, it will be burnt by the time the sautéed green beans are done.
- Remove the skillet from the heat before adding the lemon zest! Like the garlic, it can burn fast, so it’s best to add this at the very end, give the dish a quick stir, and serve! Adding it at the end also gives the dish a fresh lemony taste.
More Delicious Veggie Recipes
- Oven Roasted Okra
- Sautéed Zucchini
- Sweet Potato Soufflé
- Roasted Sweet Potato Salad
- Instant Pot Corn on the Cob with Honey Butter
- Air Fryer Asparagus
- Italian Green Beans
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- 1 pound green beans
- 2 tablespoons butter see Notes
- 2 tablespoons oil of choice
- 3 cloves garlic
- ½ teaspoon salt
- ½ of one lemon zested
- pepper to taste
- Large skillet with lid
- Heat butter and oil in large skillet. Add green beans and sauté 2 minutes.
- Cover skillet with lid and cook approximately 3 minutes more. After 3 minutes, remove lid and continue to sauté until green beans are browned in spots and quite tender, anywhere from 1 to 5 minutes more.
- After sautéeing, add garlic, salt, and pepper. Cook another 30-60 seconds until fragrant. Remove from heat and add lemon zest. Serve warm.
- Make sure you add the garlic near the end of cook time. Sautéed garlic is delicious but can burn quick! If you add this earlier in the cooking time, it will be burnt by the time the beans are done.
- Remove the skillet from the heat before adding the lemon zest. Like the garlic, it can burn fast, so it’s best to add this at the very end, give the dish a quick stir, and serve.
- Make it Vegan: Use vegan butter.
- Make it Whole30/Paleo: Use ghee instead of butter.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.