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Sautéed Green Beans with Garlic and Herbs


Get delicious, tender, lightly browned, fresh-tasting beans in just one pan.

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Rate this recipe 4.6/5 (36 Votes)


  • 1 tablespoon unsalted butter, softened
  • 3 medium garlic cloves, minced or pressed through garlic press, about 1 tablespoon
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon olive oil
  • 1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
  • Salt and ground black pepper
  • 1/4 cup water
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley


Servings 4
Adapted from


Step 1

Combine butter, garlic, and thyme in small bowl; set aside. Heat oil in 12-inch nonstick skillet over medium heat until just smoking.

Add beans, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown, 4 to 6 minutes.

Add water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Remove cover, increase heat to high, and cook until water evaporates, 30 to 60 seconds.

Add butter mixture and continue to cook, stirring frequently, until beans are crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer.

Transfer beans to serving bowl, toss with lemon juice and parsley; adjust seasoning with salt and pepper. Serve immediately.

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