Author: Just 15 minutes to make and 6 ingredients, this is a quick and easy recipe for Garlic Sautéed Green Beans. They're a perfect side dish for any meal, but they are so tasty all on their own that you could even treat them as the main and serve them over pasta or with rice for a super easy and delicious dinner. These green beans are SO delicious and easy to make I've been making them multiple times a week!
I love veganizing recipes that are not at all vegan- think meat, cheese, eggs, and even fish. I find it so creative and fun! But because of that, I sometimes forget to share my simplest recipes with you. Today I'm reminding myself that sometimes simple is worth sharing, because good food, is good food! These garlic sautéed green beans aren't really a recipe that needed super creative veganizing, but it's a side dish that has been on regular rotation in my house because it's just SO delicious.
Why You'll Flip for These Garlic Sautéed Green Beans
- Ready in 15 minutes: An easy vegetable side dish for even the busiest weeknights!
- Just 6 ingredients: Nothing fancy here! You probably have most of them already.
- No blanching: Skip the boiling water and ice bath. Everything cooks in one skillet!
- The best texture: Tender green beans with lightly charred spots and a little crunch.
- SO versatile: Delicious with tofu, mashed potatoes, pasta, rice, or your favorite vegan main dish.
Ingredients for Garlic Sautéed Green Beans
- Fresh green beans: You'll need 1 pound with the ends trimmed. Look for firm, bright green beans that snap easily.
- Olive oil: Helps the green beans brown in the skillet. You can substitute avocado oil or another cooking oil.
- Garlic: Four cloves of fresh garlic give these green beans their irresistible garlicky flavor!
- Salt and black pepper: Simple seasonings that let the green beans shine. Start with ¼ teaspoon salt and adjust to taste.
- Lemon juice: A squeeze of fresh lemon at the end adds brightness and balances all that savory garlic flavor.
How to Make Garlic Sautéed Green Beans
- Sauté: Heat the olive oil in a large skillet or nonstick frying pan over medium-high heat. Once hot, add the green beans. Cook for 5 to 10 minutes, tossing occasionally, until they're softened but still a little crisp, with some browned spots. If the beans start browning before they're tender enough for your liking, reduce the heat and continue cooking gently.
- Add the Garlic: Stir in the minced garlic and cook for another minute, stirring frequently. Remove the skillet from the heat. Sprinkle with salt and pepper, squeeze over the lemon juice, and toss everything together.
Serving Suggestions
Serve these green beans with a tofu dish such as my Crispy Breaded Tofu Steaks, and garlic mashed potatoes. YUM! Or these green beans are so delish I sometimes just serve them on pasta or with rice. You can also enjoy these as quicker alternative to Green Bean Casserole for Thanksgiving dinner.
Storage and Reheating
- Refrigerator: Let the green beans cool slightly, then transfer them to an airtight container and refrigerate for up to 4 days.
- Reheating: Warm them in a skillet over medium heat or in the microwave until heated through.
- Freezing: You can freeze leftover cooked green beans, but they may become softer after thawing. For the best texture, I recommend enjoying them fresh.
If you try these garlic sautéed green beans, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
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Garlic Sautéed Green Beans
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Ingredients
- 1 tablespoon olive oil
- 1 pound fresh green beans, ends trimmed
- 4 cloves garlic,, minced
- ¼ - ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 wedge of lemon, squeezed (about 1 teaspoon of juice)
Instructions
- Heat the olive oil in a large skillet or non-stick frying pan over medium-high heat. When hot add the green beans. Cook for 5 - 10 minutes, tossing every now and then until the green beans are softened but still a bit crisp and have blackened in some areas. If the beans are browning but they are still too firm, reduce the heat to low and continue to cook gently until you reach desired texture.
- Add the garlic and continue cooking 1 minute more while stirring frequently to cook the garlic. Remove from heat and season with salt, pepper, and lemon juice. Serve hot.
John says
Wonderful compliment to main course of lentils and mashed potatoes. Added raw pumpkin seeds and and even my vegan wife - who is discerning and skeptical of my cooking - loved it. So easy, even I could pull it off with grace.
Erik B says
Fantastic recipe! The only thing I add is a spice from my local Co-op called Bac-un. Adds bacon flavor w/o any bacon.
Burt says
Great quick meal or side dish. Melts in mouth and taste buds perk up.
Sam Turnbull says
So happy you enjoyed, Burt 🙂
Sonya Davidson says
This dish looks amazing. I could eat this as a main dish just by itself. Thank you for another great idea for the dinner table.
Sam Turnbull says
You're most welcome! I hope you love it, Sonya!
Ruchama says
You say to serve these hot, but I'm wondering: could I use these as the green beans in a vegan nicoise salad?
Sam Turnbull says
Yes that would be delicious! Enjoy!
Ruchama says
Thanks! I subscribe to a bunch of vegan blogs and i have many vegan cookbooks. Your blog and your book are among my favorites.
Sam Turnbull says
Aww shucks, thank you!