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Lemon Garlic Green Beans
Theo BrooksRecipehutch Verified AuthorTender-crisp green beans tossed with butter, garlic, and lemon. A bright, quick side for almost anything coming out of the oven.
This is the kind of side that fits into the last few minutes before dinner. The beans steam in a shallow layer of water, then finish in the same skillet with garlic and butter. Lemon goes in after the heat is off so its flavor stays clear.
Taste a bean before uncovering the pan. Some are slender and tender in minutes; others need a little longer. Getting that part right matters more than following the clock exactly.
Recipehutch house recipe · Not yet kitchen-tested.
About serving adjustments
Recognized ingredient quantities scale to your selection. Package sizes, unrecognized amounts, and instructions stay as written; check any quantities in the steps. Original yield: 4.
Ingredients
Method
- 01
Put the trimmed green beans and water in a large skillet with a lid. Bring to a simmer over medium-high heat, cover, and cook for 4–5 minutes, until bright green and nearly as tender as you like. Thicker beans may need another minute or two; test one before continuing.
- 02
Uncover and let the remaining water evaporate, about 1 minute. Add the oil and butter, then toss the beans for 1–2 minutes. Reduce the heat to medium and stir in the garlic. Cook for 30–60 seconds, stirring, just until fragrant and very lightly golden. Do not let it turn dark brown.
- 03
Remove from the heat. Toss with the lemon zest, juice, salt, and pepper, then taste and adjust. Transfer to a serving dish and spoon over any garlicky butter left in the skillet. Serve immediately for the best texture.
- 04
Refrigerate leftovers within 2 hours in a covered container for up to 3 days. Reheat in a skillet with a splash of water until hot throughout; the beans will soften further. Use fresh beans for the stated timing. Very thin French green beans need a shorter covered cooking time.
Published on 2026-10-22.