This lemon butter garlic green beans recipe sautees fresh green beans in butter and garlic, then finishes with bright lemon juice for an elegant side dish ready in 15 minutes. Butter, garlic, lemon, green beans, done. This is what passes for fancy cooking on a weeknight in polite company. They’re the natural match for our lemon herb roast chicken.
Quick answer: A simple, elegant side dish of fresh green beans sauteed in butter with garlic and finished with bright lemon juice. Ready in 15 minutes, serves 4, and pairs with almost any main course.
Heat butter in a large skillet over medium-high heat until it foams. Add sliced garlic and cook for about 1 minute, stirring often, until fragrant but not browned.
Add the trimmed green beans to the skillet and toss to coat with the butter. Cook for 6 to 7 minutes, stirring occasionally, until the beans are tender-crisp and lightly browned in spots.
Remove from heat. Drizzle with lemon juice, sprinkle with lemon zest, salt, pepper, and a pinch of red pepper flakes if you like. Toss gently and serve immediately.
Yes, thawed frozen green beans work fine, though you may need to reduce cooking time by a minute or two since they're pre-cooked. Pat them dry first to avoid excess water in the pan.
Trim them and consider cutting extra-thick ones in half lengthwise. They'll cook more evenly and will be easier to eat.
These are best served hot right after cooking, but you can prepare and cook them up to 2 hours ahead, then gently reheat in a skillet before serving.
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