Sautéed Green Beans
Fresh green beans are quickly blanched then sautéed with garlic and olive oil for a classic, simple side dish.
Ingredients
- 1 lb fresh green beans trimmed, 450g
- 1 tablespoon kosher salt for blanching water
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic thinly sliced or minced
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
Instructions
- Prepare a large bowl of ice water and set it aside.
- Bring a large pot of water to a rolling boil and add 1 tablespoon of kosher salt.
- Add the trimmed green beans to the boiling water. Cook for 3 to 4 minutes, until they turn bright green and are tender-crisp.
- Immediately drain the beans and plunge them into the ice water for 1 minute to stop the cooking. Drain well and pat dry with a clean towel.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Add the dried green beans and garlic to the skillet.
- Sauté for 2 to 3 minutes, tossing frequently, until the garlic is fragrant and lightly golden.
- Remove from heat and season with the remaining salt and pepper. Toss to combine and serve immediately.
Notes
The ice bath is an important step that stops the cooking process and keeps the green beans' color bright and their texture crisp. Don't skip it for the best result.
Watch the garlic closely as you sauté. It can go from golden to burnt very quickly. If your pan seems too hot, reduce the heat to medium.
You can prepare the beans ahead of time. Blanch and dry the beans, then store them in an airtight container in the refrigerator for up to 24 hours. Sauté just before serving.