Sautéed Green Beans With Garlic Brown Butter

Sautéed Green Beans With Garlic Brown Butter

The brown butter, garlic, and Parm are why everyone goes back for seconds.

Serves4Prep10 minutes to 15 minutesCook10 minutes to 15 minutes

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For anyone who already adores green beans, this simple side will make you fall more in love with them. It’ll also turn green bean skeptics into total believers. Like most vegetables, there’s a lot of ways to cook green beans. You can roast them, air-fry them, just drop them in some boiling water, or you can even grill them. But the easy, yet super-impressive method we come back to most often are these sautéed green beans. Tossed with the triple threat of flavor from brown butter, garlic, and Parm, they’re the perfect side dish for whatever you’re cooking for dinner.   

Sautéed green beans topped with sliced almonds and grated cheese on a white platter with blue trim.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Why You’ll Love It

  • So much flavor. When there’s nutty brown butter, crunchy garlic chips, and Parmesan cheese, you know you’re in for something totally delicious. 
  • It’s easy to get a head start. The green beans can be blanched a day or two in advance, so before mealtime you only need about five minutes at the stove to finish cooking them.

Key Ingredients in Sautéed Green Beans

  • Green beans: I like to buy bagged fresh green beans that are already trimmed.
  • Garlic: Some will get thinly sliced and toasted into garlic chips, while the remainder is minced and cooked alongside the green beans. 
  • Butter: Brown butter is a big part of what makes these green beans shine. 
Sautéed green beans with garlic and seasoning in a cast iron skillet.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

How to Make Sautéed Green Beans

  1. Blanch and drain the green beans. Add the green beans to heavily salted boiling water and cook just until bright green and crisp tender. Drain and transfer to an ice bath. Drain again and spread on a rimmed baking sheet to partially dry. 
  2. Cook the garlic chips. Cooking over medium-low heat will prevent the sliced garlic from cooking too quickly and the butter from burning. Once golden brown and crisp, transfer the garlic chips to a paper towel-lined plate and sprinkle with kosher salt. 
  3. Sauté the green bean. Heat minced garlic cloves in the same skillet, then add the green beans and cook until warmed through. 
  4. Garnish and serve. Remove from the heat and stir in finely grated Parmesan cheese. Transfer to a serving platter or large plate, then garnish with the garlic chips and more Parmesan cheese if desired. 

Helpful Swaps

  • Haricots verts can be used as a substitute for green beans. Just keep in mind that haricots verts are thinner than green beans and will cook faster (just one to two minutes to blanch and about a minute when sautéeing).
  • Pecorino cheese can be used as a substitute for Parmesan cheese.

Storage and Make-Ahead Tips 

  • The green beans can be blanched and cooled up to two days in advance. Refrigerate in an airtight container until ready to sauté. 
  • Refrigerate leftovers in an airtight container for up to 4 days. The garlic chips will soften upon refrigeration.

What to Serve with Sautéed Green Beans

Sautéed Green Beans Recipe

The brown butter, garlic, and Parm are why everyone goes back for seconds.

Prep time 10 minutes to 15 minutes

Cook time 10 minutes to 15 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    green beans, stem ends trimmed

  • 2 tablespoons

    unsalted butter

  • 2 large cloves

    garlic, very thinly sliced

  • 2 medium cloves

    garlic, minced

  • 1/4 teaspoon

    kosher salt, plus more for the cooking water

  • 1/2 ounce

    finely grated Parmesan cheese (about 1/4 cup), plus more for garnish

Instructions

  1. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, prepare an ice bath by filling a large bowl halfway with ice and cold water. Line a baking sheet with a double layer of paper towels or a kitchen towel.

  2. Add 1 pound trimmed green beans to the boiling water and cook until bright green and crisp-tender, 2 to 3 minutes. Drain and transfer immediately to the ice water bath to stop the cooking. Let sit for a few minutes.

  3. Drain and remove any remaining ice cubes. Transfer the green beans to the baking sheet in a single layer to dry.

  4. Melt 2 tablespoons unsalted butter in a large skillet over medium-low heat. Add 2 very thinly sliced large garlic cloves and cook, stirring regularly, until the garlic is light golden brown and toasted, 4 to 5 minutes. Remove the pan from the heat. Use a slotted spoon to transfer the garlic chips to a paper towel-lined plate. Sprinkle with 1 pinch kosher salt.

  5. Return the pan to medium heat. Add 2 minced garlic cloves and cook until fragrant, 10 to 15 seconds. Add the green beans and 1/4 teaspoon kosher salt and cook, tossing regularly, until warmed through, 1 to 2 minutes. Remove the pan from the heat. Stir in 1/2 ounce finely grated Parmesan cheese.

  6. Transfer to a serving plate. Garnish with the reserved garlic chips and more Parmesan cheese if desired.

Recipe Notes

Make ahead: The green beans can be blanched and cooled up to 2 days in advance. Refrigerate in an airtight container.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. The garlic chips will soften upon refrigeration.

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