5.0 from 3 votes
Sautéed Green Beans With Garlic
These green beans are tender and juicy, coated in a tasty tangy sauce with crunchy sautéed garlic. They are a perfect side for grilled meats, poultry and fish dishes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 people
Calories: 16164 kcal
Course:
Side Dish
Cuisine:
Mediterranean
Ingredients
- 450 g green beans 1 pound, washed
- 1 teaspoon salt for boiling the green beans
- 3 tablespoons olive oil
- 2 medium cloves garlic chopped small
- 6 almonds crushed, or 60g (½ cup) dried breadcrumbs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons lemon juice fresh
- 1 tablespoon butter salted (optional)
Instructions
- Rinse the beans in cold water, drain and trim off the ends (optional).
- Half fill a medium saucepan with water, add 1 teaspoon salt and bring to a boil. Add 450 g green beans bring to a boil again then reduce heat to medium. Cook for 4-5 minutes till beans are nearly tender and still crispy. Drain away the water and set the beans aside.
- In a medium skillet warm 3 tablespoons olive oil on low heat with 2 medium cloves garlic and 6 almonds crushed (or breadcrumbs) till the garlic turns pale gold.
- Add the drained beans to the skillet and stir till well coated in garlic oil and crushed almonds. Sauté for 2 minutes then season with ¼ teaspoon salt and ⅛ teaspoon black pepper. Mix in 1 tablespoon butter (optional) and squeeze 2 tablespoons lemon juice over the top and mix well. Transfer to a serving dish and serve at room temperature.
Cup of Yum
Notes
- Green bean stems are edible but you may wish to trim them off.
- Drain the green beans before adding to the skillet to prevent spitting.
- Do not add garlic to hot oil or it will burn, instead add oil and garlic to the skillet, turn on the heat and warm them together till the garlic turns pale gold. Take care not to let the garlic burn (it should not brown or sizzle) or this will give an unpleasant bitter flavour and ruin the dish.
- Make ahead - steam/boil the beans in advance and keep in the fridge then warm and cook in garlic oil, crushed almonds, lemon juice and seasoning before serving.
- Store leftovers in a closed container and keep in the fridge for up to a 72 hours (if using almonds). Eat the same day if using breadcrumbs. This dish does not freeze well.
- nut-free - instead of almonds use 60g (½ cup) dried breadcrumbs (pangratatto). spicy - add chili pepper flakes while cooking. light lunch - add sliced hard boiled eggs. cheese - grate fresh parmesan over the top (not vegan)
- nut-free - instead of almonds use 60g (½ cup) dried breadcrumbs (pangratatto).
- spicy - add chili pepper flakes while cooking.
- light lunch - add sliced hard boiled eggs.
- cheese - grate fresh parmesan over the top (not vegan)
Nutrition Information
Calories
161.64kcal
(8%)
Carbohydrates
8.35g
(3%)
Protein
2.3g
(5%)
Fat
14.33g
(22%)
Saturated Fat
3.36g
(17%)
Polyunsaturated Fat
1.51g
Monounsaturated Fat
8.88g
Trans Fat
0.12g
Cholesterol
7.53mg
(3%)
Sodium
755.79mg
(31%)
Potassium
237.66mg
(7%)
Fiber
2.96g
(12%)
Sugar
3.53g
(7%)
Vitamin A
778.41IU
(16%)
Vitamin C
15.57mg
(17%)
Calcium
45.87mg
(5%)
Iron
1.18mg
(7%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 16164
% Daily Value*
| Calories | 161.64kcal | 8% |
| Carbohydrates | 8.35g | 3% |
| Protein | 2.3g | 5% |
| Fat | 14.33g | 22% |
| Saturated Fat | 3.36g | 17% |
| Polyunsaturated Fat | 1.51g | 9% |
| Monounsaturated Fat | 8.88g | 44% |
| Trans Fat | 0.12g | 6% |
| Cholesterol | 7.53mg | 3% |
| Sodium | 755.79mg | 31% |
| Potassium | 237.66mg | 5% |
| Fiber | 2.96g | 12% |
| Sugar | 3.53g | 7% |
| Vitamin A | 778.41IU | 16% |
| Vitamin C | 15.57mg | 17% |
| Calcium | 45.87mg | 5% |
| Iron | 1.18mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.