Garlic Green Beans
My favorite way to cook summer green beans: with buttloads of garlic, cooked two ways! This garlic green beans uses the “professional chef” method of cooking green beans, meaning we blanch them first then sear in a skillet.
I like this method for a couple of reasons:
- The texture of the green beans is a little better. They lose that “fuzzy” feeling and are cooked through without being mushy
- You can prep them way ahead of time. Blanching is a great technique to know if you want to make it easier to eat your vegetables. Cut and blanch some veg at the beginning of the week and refrigerate. You can cut them up later for salads (cold) or toss into some oil and seasonings for 30 seconds for a hot side dish.
But of course, as always, there’s more than one way to skin a green bean and if you’d prefer to skip the blanch, just saute your beans a little longer, covered, and add the garlic and green onions once they are tender.Print
Spicy Garlic Green Beans
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: 4-6 1x
- 1/2 pound fresh green beans
- 2 teaspoons oil
- 2 large cloves garlic
- 3–4 green onions, sliced
- 1/2 teaspoon salt
- Optional: 1 serrano chile, thinly sliced
- Get out your skillet and put about 1/2 inch of water in it, cover it, and bring to boil. While that works, pop the ends from the green beans (and cut into shorter lengths if you like).
- Prep the garlic: mince one clove and peel and thinly slice the other. Chop up the green onions and serrano, if using.
- Drop the beans into the boiling water in the skillet. Cover and set a timer for 1 minute. Drain in a colander.
- Return the skillet to the stove and add half the oil over medium heat. Add sliced garlic and fry, turning, for about 45-60 seconds until golden. Remove from the oil.
- Add remaining oil over med-high heat and add green beans. Stir and sear for about 2 minutes until beginning to blister.
- Add green onion, minced garlic (and serrano) and cook another 30 seconds. Sprinkle with salt.
- Serve with fried garlic chips on top