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Sauteed Garden Green Beans
Green Beans are one of my most favorite things to enjoy throughout the Summer & Fall. Whether in a salad, steamed, roasted – I just absolutely love em’!
This recipe is super simple and hopefully inspires you to put green beans on the dinner table tonight. These are excellent for meal prep and reheat very well.
➡️ Don’t overcook them by boiling them.
💡 Did you know? – All beans are legumes, but legumes aren’t necessarily beans.
That should explain why green beans aren’t actually beans. Because the fruit of the green bean plant is in a pod, green beans are actually just legumes, not beans. Beans are legumes, but legumes may not be beans. Am I making your brain hurt? Sorry – it doesn’t really matter much because we should simply include a variety of legumes, beans, veggies, and fruit in our regular eating habits and diet – bonus points for in-season locally grown!
WHAT TO SERVE WITH SAUTEED GARDEN GREEN BEANS
You can serve these garden green beans with:
- 1-½ Tbsps olive oil or avocado oil
- 4 garlic cloves, minced or chopped
- 1 lb fresh green beans, ends trimmed
- 1 tsp lemon-pepper salt, or to taste
- 1 Tbsp fresh parsley or fresh basil finely chopped
- fresh lemon wedges, to garnish
Heat your oil in a large skillet over medium-high heat.
Add in the beans and sprinkle with your lemon pepper salt to taste. Toss well to get all the green beans evenly seasoned.
Sauté for 8 minutes, then add in garlic. Continue sautéing for another minute or two, or until tender-crisp. They don’t need a long time to cook because you want to preserve the fresh green color.
Garnish with freshly chopped parsley or basil, and fresh lemon wedges to squeeze and enjoy!