Garlicky Green Beans are a tasty way to brighten any (holiday) table. This sautéed green beans recipe results in crunchy and flavourful green beans.
I’m not sure if I’m fighting tradition or what, but this Thanksgiving I’m turning up the notch on change. Craving bright green vegetables, this sautéed green beans recipe are crunchy and perfectly garlicky.
All these green brings a touch of balance to all the delicious beige food that seems to come with the holidays!
I totally earmarked a stellar brussels sprouts recipe and then bailed on it last minute when I saw that the Dragon (Runner) and Green Beans were still in season. We made this recipe previously on our summer vacation in the Okaganan. It was tasty then and it’s still tasty now.
I have a history of not repeating a recipe unless it’s seriously yummy or exceptionally easy to make. This recipe is both. A light vegan side dish to amp-up your holiday meal.
I used a combo of green beans and runner beans (the purple ones). Runner beans will lose their colouring if they are boiled or cooked for too long. I add the purple ones because we grew some in our garden pots this summer and one of my kids loves purple … anything to get more veggies into them!
Green Beans, Runner Beans, and String Beans are all the same with regards to cooking time, but French Beans (Haricot vert) will cook faster because they are smaller. Something to keep in mind when shopping for ingredients.
More Easy Holiday Side Dishes:
- Pomegranate-Mint Relish
- Herby Mini Hasselback Potatoes
- Baked Ratatouille
- Savoury Kale Bread Pudding (stuffing)
Garlicky Green Beans are a tasty way to brighten any (holiday) table. This sautéed green bean recipe results in crunchy and flavourful green beans.
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1.5 lbs (675 grams approx.) green beans, string beans, and/or yellow runner beans, trimmed
- 1 tsp crushed red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 medium lemon, juiced
Heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until golden, about 2 minutes.
Add beans and red pepper flakes; season with salt and pepper and toss to coat. Cook, stirring occasionally, until beans are crisp-tender and lightly browned, 8-10 minutes.
Transfer beans to a platter and squeeze lemon over.
Recipe slightly adapted from Bon Appetit